The intriguing nose had candied fruit pieces, lemon, brown sugar and crushed mint leaves; also figs and dates, sultana cake. Lime and pickles, curry leaves and oxo cubes brought savoury contrasts. The neat palate was hot and sweet – treacle toffee and heather honey; Granny Smith apples brought freshness. With water, the nose became more floral; poppies, elderflower and plum, blackberry jam and maple syrup, banana and walnut oil. Also truffle oil and squash. The reduced palate brought thoughts of the vineyard – grape skins and must, Poire William eau de vie and black tea tannins drying out on the tongue. The distilling water comes from the Conval hills and cooling water from the river Dullan.