First light amid the casks

With dawn breaking, we creaked open the doors of a dunnage warehouse. Damp wood, warm malt, nutmeg and fresh cinnamon hung in the still, cold air. As light crept into the space, sweetness also permeated the darkness with the emergence of mango, plums and cherries, joined by lychees and wine gums, before turning exotic with cereal notes and a hint of rum and raisin. Tasted neat, a citrus burst was chased by ginger heat and brandy snaps. Barley sugars and baking spices then settled on wholegrain biscuits drizzled with toffee sauce and coffee liqueur, drying leathery with soft melon. Water brightened the notes, giving us coconut, lemon and vanilla at first, before beeswax and liquorice, with maple syrup, banana and aniseed following close behind. Morning finally broke, helped by a slice of lemon meringue pie.