Zesty apple skins and gooseberries combined with green leaves, marjoram and oregano while wisps of fragrant incense smoke and smouldering heather washed over pot pouri. Fruit-driven flavours exploded on the tongue before liquorice and dandelion & burdock introduced more earthy notes of sautéed chanterelle mushrooms and old dunnage warehouse floors. With water the fruitiness progressed towards pears poached in red wine and apricot jam with a dash of Armagnac. Star anise and oily pink peppercorns combined with rum fudge, while on the palate came rhubarb and custard sweets. Further exploration revealed baked peaches and nectarines with tropical mango and guava while hints of fragrant smoke merged with barbecue sauce and green tannins to finish.