The nose took us in different directions – one panellist to a granary mill, another was making hay in sunshine (both cereal destinations), while a third visited a Madeira market (exotic fruits and flowers). The neat palate had mouth-coating viscosity, expanding flavours of sweet malt; spicy, nutty, citric cakes and a hot, dry, lingering finish of ginger, nutmeg and white pepper. The reduced nose had one panellist chopping fresh ginger on a wooden board; another enjoyed coffee and croissants on a newly-constructed wooden deck at the beach. The reduced palate contrasted refreshingly juicy lime and rosewater against green Thai coconut curry.