Perfumed aromas came from alpine meadows with suggestions of pot pouri, clary sage and sandalwood. Caramel joined vanilla ice cream with the delightful texture of amber malt and nuts as hints of lemon gave a liveliness alongside sour cherries. Fresh ginger framed the palate with a centrepiece of runny honey and fresh peaches. A springtime shower released notes of caramel and muesli bars into the air. Although it was now more woody with bundles of flower stems, a heavy sweetness bonded toffee and fudge to lighter notes of candyfloss. The delicate fruit of honeydew melon then fused with butter on brown toast and a hint of cardamom pods as coconut husk applauded a finish that strolled through cocoa nibs and coffee dregs.