The nose suggested sumptuous breakfasts – cinnamon toast, marmalade, bran flakes, prunes, coffee, pancakes with syrup, cranberries and Nutella on toasted bagels; beyond breakfast, some nutty sherry, garam masala, Deep Heat and polished oak.  The palate was ultra-rich – extravagantly boasting its showy wealth of burnt fruit cake, coffee grinds, hot-cross buns, cloves, treacle, orange oil and leather. The reduced nose introduced menthol and eucalyptus, liquorice and Bombay mix, while the palate acquired a juicier sweetness – Toblerone, kiwi and liquorice and blackcurrant. The distillery, once a brewery, was previously owned by Thorne’s.