Sweetness strikes first: milk chocolate, honey cake, icing sugar, assorted sweet dessert wines, mushroom powder, old wine cellars, aged Tokaji, fragrant waxes, herbal toothpaste, sheep wool, praline, cafe latte and Brazil nut. A little reduction brings out mulling spices, mincemeat, sultanas stewed in old Cognac, fruit loaf, pecan pie, pomegranate molasses, and posh custard made with old Marsala wine.

The neat palate is full of sweetened Earl Grey tea, molten fudge, lavender icing, pine resin, tea tree oil, fruit extracts, herbal infused oils, old Madeira, sponge cake and glazed fruits. With water there’s mint fudge, maraschino cherry juices, bitter orange peel, Manhattan cocktail, olive oil cake, blackcurrant wine gums, furniture polish, sweet waxes and elderflower cordial. Matured in a bourbon hogshead for 13 years before transfer to a 1st fill ex-Sauternes barrique.