A potpourri of aromas from this Armagnac greeted the Panel – cherry chocolate fondant, powder puffs, cinnamon, white pepper, ginger, mace and resinous wood. On the palate that variety carried on seamlessly, with elegant flavours from pure pressed white grape juice, honeydew melon and dried rose petals to an aromatic and lightly spiced Italian liqueur, blending bergamot peel, chamomile, lavender, gentian and lemon balm.

Water added a fruity sweetness in the form of strawberry bonbons, raspberry ripple and a battenberg cake made with apricot jam. The taste was now that of the French classic dessert clafoutis: cherries baked in a sweet, custard-like batter and served with vanilla ice cream.