Warm buttered hot cross bun, butterscotch, lemon bonbons, some green tea and chamois leather. There is also a hint of the smell you get when opening a box of liquorice. With water: vanilla and white chocolate are enhanced with a touch of lemon torte giving real zest.
Freshly cut ginger.Palate:
Digestive biscuit with a milk chocolate layer; steamed, crunch fresh green oriental vegetables with a drizzle of soy sauce. Toffee ice cream. With water: crème brulee infused with basil; rosemary and cardamom. Slight hints of freshly crushed sea salt. Tonka bean.Finish:
Custard cream biscuits, real lemon juice, fresh kiwi fruit right at the back of the palate. With water the finish gives an increase in lemon (light limoncello), grapefruit juice, gooseberry and white apple juice. A hint of quince jelly.
Initially, buttery with dairy fudge, a slight mossy note, some tart under-ripe plums, lemon zest and toasted pastry- rather like a tart tatin. Chopped hazel nuts. Given 5 minutes in the glass, the sweet fresh bourbon notes develop alongside the butter. With water: a distinctly tropical fruit note begins to develop, like a bag of Wine Gums, coupled with a hint of sweet wine (Gewürztraminer) and oriental sliced ginger.Palate:
Very fruity and sweet. Orange Rowntree's Fruit Gums, more of the buttery fudge, leading into gooseberries, chopped almonds and a touch of Battenburg marzipan. With water: The chopped nuts come to the fore, followed by more of the marzipan and sweet wine.Finish:
Lingering green orchard fruit, under-ripe pears, green apples and greengages. Light summery and sweet, with a returning touch of the bourbon influence.