Biting a cricket bat

The nose suggested toffee, fudge, butterscotch and custard Danish, sweet mints (Berwick Cockles or Blackpool Rock) and hints of oak, celery seeds and laundry. To taste, we experienced a flavour bomb of chocolate éclair toffees and Black Forest gateau, white pepper, chilli crackers, coffee grounds and oiled wood (the sensation of ‘biting a cricket bat’). The reduced nose discovered fruit (stewed apples and pears, banana ice-lolly, peaches in hessian), chocolate profiteroles and dry wood (tea chests, second-hand wooden furniture). The palate became milder – barley sugars and chewy toffee with sweet spice at the end like ginger snaps and Oddfellows sweets (cinnamon, ginger and clove).