The Panel found a surprising burst of estery solvents and impressions of gluey fruits at first nosing. We also noted vanilla custard, balsa wood, flambéed banana, honey-roast cashews and darjeeling sweetened with clover honey. Some water brought out gingernut biscuits, toffee apples, freshly baked fruit sponge cake, white chocolate and crème caramel. The neat palate, like the neat nose, was similarly zingy and popping with sweet fruits. We also found lovely notes of cinnamon sugar, root beer and dried cranberries, plus punchy hints of cold-brew coffee and juniper. Reduction brought darker fruit tones, treacle toffee, resinous tree bark, cappuccino foam, marzipan and lovely expressions of milk chocolate, maraschino cherry and amaretto.