After a brief mineral or petrolic note at the start, the nose developed a fresher experience, like running through a pine forest. After that, we detected cinnamon, pepper and cloves, powder puff and talc. Those spice notes sweetened on the palate, resembling old-school Scottish mixed aromatic hard candy, with ginger, cinnamon and clove. The freshness also remained – but this time evoking sherbet lemons, rosemary and apple, with an effervescent finish, reminiscent of bellini cocktails or tequila slammers. The reduced nose settled to the ozone-fresh feel of pine trees in the snow, while the palate now had grapefruit and orange oil, camphor, star anise and a throat-comforting herbal tea including licorice root, slippery elm bark and orange peel.