An embarrassment of riches

At first, the Panel noted fruity red ales, spiced brown bread, shilling beers, camphor, putty, resinous hardwoods, pine cones and herbal liqueurs. We also found gentle exotic fruits in the background. Water brought hibiscus tea, wildflowers, toasted fennel seeds and hints of fruity red chilli and madeira cake. The palate opened with an excellent flush of bright, ripe fruits, backed up by woody spices, treacle, frangipane and camphor. Reduction brought out mango jam, pistachio ice cream and dried apricot, with further hints of fennel and eucalyptus.