We were surrounded by sweetness as honey and toffee apples merged with the fragrant oaky tones of vanilla and coconut. Then tinned pineapple and mandarin segments joined apricot Danish pastries before turning more towards digestive biscuits in a hay barn. The palate started with a cheeky chili heat that was bound by toffee, fudge and treacle. Tinned tropical fruits returned with the crumbly biscuits but now with clotted cream, banana skin and fragrant tobacco dusted with icing sugar.
A few drops of water brought out an earthy nuttiness and meadows full of flowers. Coconut husk and cocoa powder complemented lemon meringue pie while on the palate, orchard fruits and marmalade combined with toasted cereals and gentle spices on the finish.