The nose was described as funky and having character – orange blossom, leather handbags, suede, tweed and pomanders; dark fruits soaked in rum, banana chips and ginger biscuits. The tasty palate had curious hints of cedar and linseed oil, citric effervescent tingles and perfumed delights – like dry martinis, orange chocolates and lebkuchen shared with scented ladies.

The reduced nose evoked Turkish Delight, hazelnut meringues, crème de cassis and pipe tobacco in wooden boxes. The palate was now sweet, luscious and perfumed – orange ice-cream, mint julep and spiced carrot cake – one panellist fancied being massaged with it (not instead of drinking!).