The nose neat suggested talcum powder with dried flowers, vase water and crystallised barley, plus freeze-dried red berries, muscovado sugar and pollens. In time we also found meadow flowers, cut grass and nettle tea. Water brought peaches and cream, crushed pistachios, oat bar and seed mix, alongside some wilder notes of dusty pollens, mossy bark and cereals.

The palate opened with candied rose petals, fresh strawberries, sandalwood and mustard powder, ahead of green chilli, dried oregano and more dry, floral qualities. With water the palate displayed yellow flowers, fresh orange segments, melted butter, apricot and plum eau de vie, as well as hints of white stone fruits, watercress and myrtle.