The nose was both captivating and delicious and carried a thick and viscous weight like burnt cream with orange oil. Light perfumed notes of violets and marzipan mingled with a dusting of soft leather and wool before a flurry of fruit brought to the mix pineapple, cherries and plums soaked in Armagnac. After an extended deliberation over the nose pleasing nuances we ventured onto the palate, a ginger tingly affair wrapped in layers of malty sweetness and milk chocolate. Another round of fruit followed that combined peaches and apricots into a sticky jam that was spread over the gentle spiciness of rye bread. A large wedge of salted fudge framed a finish of cardamom, pistachio and ginger herbal tea.