A curious mix of root beer, red liquorice and Turkish delight combined with dried orange skin, ripe bananas and tree bark, washed down with kirsch and rose wine. The palate was bound by ginger and wasabi blended with toffee, fudge and popcorn, while the soft fruits of blueberries and watermelon developed into jelly sweets. By adding water we discovered delicious strawberry tarts, cream buns and brioche served with freshly cut flowers and funky cider. Blackcurrants, blackberry pie and cranberries now appeared, with liquorice, brown rice and firm oak on the finish. After seven years in a bourbon hogshead, this was transferred to an Australian cabernet sauvignon hogshead.