A bouquet of aromas ranged from pear drops, sour plums and raspberry sherbet to dandelion and burdock, greengage jam and bergamot to, finally, dried lemon peel and sweet tobacco. We found lots of spice on the palate, including cinnamon, chilli and chocolate cupcakes, plus spiced chewy toffee with a resinous peppermint flavour in the finish.

The addition of water added plenty of sweetness, bringing butterscotch, raisins, Sauternes-poached pears, and golden caster sugar. To taste, we drank a hazelnut mocha caffè latte prepared with hazelnut syrup and noisette and herb-flavored liqueur, served with a Swiss roll with plenty of custard and some clotted cream at the side.