Rich toffee and milk chocolate fused with buttery icing sugar on vanilla sponge cake while fruity aromas suggested tangerines, cherries and rhubarb and apple crumble. The first sip excited the fruit receptors to indicate peaches, apricots and oranges coated with sticky treacle and a sprinkling of charred oak.

Adding water released tinned fruit salad with cherries and chunks of pineapple and mango. Buttery textures suggested croissants and baked banana bread, becoming more nutty and creamy on the palate. Meanwhile a combination of herbs and juniper berries brought a lovely complexity that joined balsa, sweet biscuits and nutmeg on the finish