The nose oscillated from light to shade – the light side includes washing drying in the sun, pineapple, mango, banana split and golden syrup – the dark side had dried dates, coffee dregs, chili chocolate, black pepper, ginger, dark marmalade and feeding a Christmas cake with booze. The palate, even at natural strength, was very tasty, warming and pleasant – caramelized pineapple, Christmas pudding, dark cherries in syrup, toffee, caramel, dried fruits, some chili heat and woody dryness. The sweetness intensified with water (golden syrup, caster sugar, brandy snaps), but hints of bitter exotic fruits, ginger jam and treacle toffee balanced the sweetness perfectly.