The nose had tropical paradise beach bar vibes – pineapple, melon, peach and citrus fruits, beautifully complicated by ginger, cinnamon, coconut and mint – it was DIY cocktail time! The palate encompassed sweetness (coconut buns, shortbread, vanilla sponge and honey), the sharpness of lime juice and sherbet fountains, and a wee subtle spice kick from humbugs and black pepper oatcakes.

The reduced nose kept the fruit of pear belle hélène and limoncello but discovered more wood – sandalwood, cedar, bookcases and coriander seeds. The delightful palate delivered brown sugar, golden syrup and custard sweetness, balancing the warmth of spiced fruit cake, candied fennel seeds, pink peppercorns and pickled ginger.