Blondie bombshell

A rather sprightly nose opens on hot cross buns, brandy snaps, ginger cuts and spiced honey drizzled over granola. A rising scent of warm vapour rub emerges along with white stone fruits and newspaper ink. A little dilution brings out cola cubes and irn bru cordial with cookie dough, golden syrup flapjacks and blondie (as opposed to brownie). The palate is thick and sweet with dried papaya, lime peel, sooty and floral aspects and chunks of honeycomb mixed with bashed up hobnobs. With water there’s pecan pie, toasted chestnuts, mandarin liqueur, baking soda and a light water cracker dryness. Some lemon dusted bonbons freshen up the finish.