The nose, although immediately enticing, turned out to be complex too – with candied rose petals, dried mango and cinder toffee, Chinese five spice and ladyfingers dipped in bourbon-laced custard. The mouthfeel was impressive and carried flavours of tutti frutti, rhubarb rock, pears in syrup and prunes, with a finish of espresso, ginger snaps, caraway seed and tobacco.

The reduced nose suggested sherbet lemons and strawberry pop tarts, a pine forest floor and a candy shop next to a florist. We found the palate turning darker and funkier – dark toffee and honeycomb, with liquorice, clove rock, orange bitters and more tobacco to finish.