Malted grain and cereal notes joined green apples, peaches and apricots while pineapple and coconut arrived with custard and linseed oil. Plenty of ginger and cayenne pepper introduced the palate before caramel sauce, pink candy floss and lavender softened the way for charred wood and coconut.

When adding water it was easy to over-dilute but with just the right amount we discovered nut butter on toasted rye bread, vanilla ice cream in a cone and green wood with hints of rhubarb. Well managed heat on the palate allowed tinned fruit salad and soft fudge to join pink wafer biscuits and liquorice on a bed of leafy herbs and pine bark.