The nose employed a spicy kick from cinnamon, nutmeg and mace to introduce green apples and grapes packed into wooden crates made of freshly sawn wood stacked on a damp earth floor. Moving through pine forests we discovered sweeter aromas of marzipan and strawberry laces with the thick texture of walnut oil. 

The palate was crisp and vibrant with a kick of fresh ginger and wasabi that became sweet like digestive biscuits and buttered malt loaf. A cooling wave washed through the mouth like candied mint leaves before turning dry on the finish with the introduction of quinine and powdered spice on a wooden chopping board.