Hothouse reverberation

The nose had a bittersweet character, like tarte tatin, apricot danish and upside down pineapple cake; plus hints of camphor and menthol balm, white pepper, liquorice, gorse bushes and roses. Quite tart on the palate, it reverberated with wood, tropical fruit skins, sour apple sweets and chilli jam before a drying finish of paprika, cardamom and clove. The nose, with water, developed popping candy and watermelon sweets, lemons in a wooden fruit bowl and orchids in a hothouse. The palate now combined toffee and buttered toast with liquorice, pear drop, aniseed and treacle boiled sweets, plus humbugs – and juicy melon with a dusting of powdered ginger.