The nose starts with pineapple and vanilla – then bees are buzzing around a Highland cottage fuchsia hedge; time brings out brown sugar, crème brûlée, bramble jelly and wood shavings. The palate has intense sweetness (pears and peaches in syrup, marmalade, watermelon) matched by warm, tingling spices of pink peppercorn, cumin seeds, liquorice root and pipe stems. With water, the nose has sunny golden syrup, manuka honey, black forest gateau and sawmill sweepings. The reduced palate achieves a pleasing balance between salted caramel chocolate, Turkish delight and exotic fruits and an almost pulsating finish of numbing clove, sour cherry and barrel staves.