Initially the nose encapsulated the fragrant whiff of a scented garden, rich in orchids, jasmine and hibiscus flowers. An orange sponge cake had been baked for this occasion, dusted with icing sugar and accompanied by an apricot flan. The introduction of water uncovered an altogether denser disposition as sticky dessert wine, toffee apples and figs in syrup entered the game.

Then came the first nuances of spice with hot cross buns, cinnamon, ginger and orange chutney. The palate unashamedly delved deeper into darker dimensions as we encountered rich fruitcake, juicy malt loaf and black cherry jam. The texture became thick, syrupy and intense like mulled wine combining honey, cherry brandy and Oloroso sherry. After 13 years in an ex-Oloroso sherry butt it was transferred to a 1st fill Spanish oak Pedro Ximenez butt for the remainder of its maturation.