The neat aroma suggested pear tarts, muddled green herbs, underripe cooking apples, foaming stout and fizzy lemon sherbet. A charismatic and playful young highlander. With water it got spicier and showed notes of putty, sunflower oil, bakelite, cinder toffee and bakewell tart. The palate initially displayed sweet waxes, lemon cough drops, heather honey, ginger syrup and bailed hay. With water this evolved towards mineral oils, sandalwood, heather flowers, spiced banana bread, hazelnut spread and turmeric.