Nuts crushed by a sandalwood mallet

The nose was as clean as ozone with the salty edge of mussel shells and rock pools, while citrus zest and lemon curd combined on buttery toast. The palate was bound by the spicy charm of rye whisky with tobacco leaves, angelica root and coriander seeds, before sticky fruit jelly sweets joined wood char and black tea with honey. Adding water unveiled sandalwood and sage with fragrant elderflower, apricot jam and a lingering note of almonds. Nuts ventured onto the palate also, with almond liqueur, hazelnuts and coconut with pineapple cubes, crème caramel and a finish of liquorice.