The nose was a volcanic eruption of sweet heat like raspberry jam gurgling and bubbling on the stove. Puffs of smoke carried the alluring aromas of burning apple wood and roast duck with honey-coated vegetables. A complex floral character was definitely present like heather and bog myrtle but also with lavender, thyme and rosemary.

The palate continued along a path of roasted meat, perhaps venison or pork with devilishly tempting juicy crackling that had been singed to charcoal along its edges. Heavy liquorice and star anise combined with salted caramel and the dark berries of rich fruitcake but also with the citric tang of fresh grapefruit. The finish merged smoky and ashy wood with earthy herbs and the suggestion of chocolate sauce.