Nonchalant nibbles

We took a ladle of Caribbean rum punch to the nose, followed by a sophisticated stroll through a perfumery before running our nostrils along a packet of fruit pastilles. The palate began with a nonchalant nibble on a marmalade-laden digestive biscuit, with burnt vanilla a precursor to various cordials, barley sugars and a splash of cream soda cooled with frozen cubes of Turkish delight. Water gave the nose a spoon-bendingly thick vanilla milkshake, chunks of madeira cake, rum baba and caramel. The palate finished much like the nose, but with an upfront splash of riesling and a topping of blackcurrant jam with a sprig of mint.