What a bouquet of aromas: raisins, dried figs, blackberry and elderflower jelly, Indian long pepper, sandalwood, patchouli oil and a sweet musk perfume note – pretty spectacular. On the palate we had a glass of banyuls, fortified red wine made in a small western corner of Mediterranean France near its border with Spain (it’s best enjoyed with dark fruit tarts, chocolate desserts and cheese).

Following the addition of water, we enjoyed a sangria with honey-roasted fig and amaretto ice cream. If that was not already indulgent enough, we drizzled Pedro Ximénez sherry on top to create a complex, rich and sweet dessert with notes of raisin, treacle and chocolate.