The perfumer's mixologist

The perfume from a waxed paper bag full of barley sugar candies joined strawberry jam on Scottish crumpets, served with a glass of lemon iced tea. The palate was a thick treacle loosened with birch sap and garnished with orange peel, chunks of hot cross buns and a squeeze of clementine juice. Water gave notes of tangerine, tea biscuits and honeyed figs on the nose. The palate, although not as sweet as the nose suggested, was a sophisticated martini, with an espresso of medium-roast beans, a dalgona lolly and cubes of Turkish delight. After 11 years in an ex-bourbon hogshead, we transferred this to a first fill American oak oloroso hogshead for the remainder of its maturation.