The Panel found this one to be distinctly rich and oily, giving the impression of petrolic young Riesling wines, along with Iberico ham, Spanish brandy, orange blossom honey run through porridge and stewed apples drizzled with old PX sherry. Reduction brought impressions of braised pork cheeks, aged Oloroso sherry, cocoa powder, cinnamon powder and blood orange. The palate suggested big and chunky things such as speck ham, dark-grained rye bread, roasted walnuts, rosemary-infused olive oil, chilli flakes and spicy orange marmalade.

Water brought out slightly more subtle impressions of orange wines, red liquorice, stewed apples once again, raisins, sweet grape must and shilling ales. And we found a single dried fig in the aftertaste!