The nose delighted us with honey flapjacks, barley sugars, Demerara and treacle tart – pumpkin pie and blackberry bushes gave it an almost autumnal air.  The palate was deliciously dark and sweet – scorched meringues, orange liqueur, black bun, molasses on a welly boot and a tannic twist of oak in the tail.  The reduced nose found burnt wood and leaves, singed fruit cake, stroop waffles and old tennis racket handles.  The reduced palate achieved a balance between treacle toffee and muscovado sweetness and the mighty oak, while some elusive suggestions of red wine and stock reduction added a savoury complexity.