Tumbling into a warm sticky toffee pudding, pancetta lardons began to mingle with pine resin and peaches. The nose was rich, and time gave rise to nutmeg, ginger and hot sand at the beach. To taste, the dram emulated the nose: chorizo braised in grenache wine, red apple slices and vanilla custard topped with brown sugar.

Water gave the nose a pancake batter quality, with dried figs, currants and marshmallows. The palate now became a bramble wine, with black pepper, orange peel and cinnamon.