Cheeky peachy piney

Juicy peaches and nectarines jigged on a sticky dancefloor of bramble jam, pirouetting around pine needles and pears before tumbling into clove and cinnamon honey. The tempo heated up with ginger, chillies and dark chocolate while marmalade and marzipan boogied away with cardamom and star anise. Care should be taken with water as the Panel preferred it without. However, a few drops of water scattered caramel and chocolate-coated coffee beans among the revellers, as rooibos tea now tap-danced with candied orange and mint leaves in hot chocolate. A crème brûlée then cracked its crust, before dried apples and custard faded into a soft pepperiness. After spending 13 years in an ex-bourbon hogshead this was transferred to a second fill marsala barrique for the remainder of its maturation.