A Glaswegian in the French Caribbean

The floral aroma of a potpourri of scented geranium and rose leaves was followed by limes, sweet cantaloupe melon and spearmint. The creamy texture on the palate neat was like a lemon and herb butter sauce before a delicate ginger spiciness combined with some lavender and fizzy lime sherbet to leave us with a tantalising tingling in the mouth. With the addition of water we got at first, once again, a floral scent – this time hibiscus and magnolia – before a spicy note of black pepper, cardamom and aniseed appeared. The taste was like a blanc rhum agricole from freshly pressed sugar cane: light, fresh and slightly earthy and herbal in the finish.