Aromas began with a sweet intensity that combined peated banoffee pie with sugar-coated fennel seeds. A distinct nuttiness transpired that formed into coconut husk on a beach, surrounded by rock pools and dried seaweed. The fruitiness of plums and peaches came rolled in coal dust but introduced a softer floral character like potpourri.

Delicious smoked duck on the palate with herbal hues and sea buckthorn that cut through the oils. Mango and papaya emerged in a medicinal smog that settled on carrot juice with ginger and a sprinkling of rock salt. The finish was backed by a firm wedge of tree bark married with an opulent dark chocolate bitterness.