A cheeky and fruity nose delivered an array of poached peaches, marmalade and roses, all carelessly daubed with clotted cream and icing sugar. On the palate, a spicy party included a rather juicy invite list of Victoria plums, strawberries, raspberries and quince jelly with crème brûlée.

Adding a dash of water released an abundance of apricots and Turkish Delight mixed with tarragon and sage on a pine forest floor. A much gentler palate now encouraged mint-infused rye whiskey to dance on toasted oak with a vanilla creaminess and strong black tea tannins to finish.