Boiled sweets and cut flowers

Gentle to start with, but this one is a builder. It's sweet, floral and fruity. Roses, pear drops, milk chocolate and then rhubarb and apple sauce. Then porridge, vanilla custard and sweet pastries with hints of waxiness and oak. At full strength the palate is hit by searing heat and sweetness. Strawberry sherbet sweets, liquorice, and ginger spice give way to gentler cereal notes and old wood. It's more refined with a drop of water and introduces oily and nutty aromas of marzipan and halva. Still intensely fruity and floral - fruit salad with syrup, dried fruits (raisins), perfume and dried flowers. Some gentle new wood spiciness emerging too. To taste, the boiled sweets intensity remains along with the spiciness and is now joined by gentle Herbes de Provence.