Our initial snifter was of warm custard, crushed cream crackers, alpine butter and icing sugar. The palate was mace-spiked custard, lemon drops, icing sugar and a pinch of pink peppercorns. The Panel noted the experience of the flavour of spice, rather than the sensation of spice per se.

Water produced a hint of new-make spirit, damp pine timber, conifers in the rain, custard and orange zest. The palate by this stage was mineralic-sweet, with blackcurrant and almond joining a prevailing custard.