Lip-smacking and tongue-tingling

The nose had banana toffee, millionaire shortbread and ice-cream parlour sweetness; white pepper and humbug heat, tarragon, thyme and straw flip-flops by a holiday hotel swimming pool. On the palate, toffee, chocolate-coated raisins, milk chews and curiosity cola led on to tongue-tingling spice (clove, liquorice, chocolate ginger biscuits, sugar-coated fennel seeds). The reduced nose combined pain au chocolat and chocolate éclairs with milk thistle, daffodils, trampled ferns, wintergreen and bay leaf. The palate became easy and lip-smacking – jellied white fruits, under ripe banana, chocolate limes and brandy snaps, gently warming aniseed balls, moist gingerbread, Victory V’s and a menthol and eucalyptus finish.