Fresh oranges and thick-cut marmalade mixed with fig rolls, cherry sweets and buttery almond croissants served with rose petals in a glass of sticky pudding wine. In the mouth, big and chewy flavours combined maple syrup, dark chocolate and tamarind paste with roasted almonds and tinned fruit salad in an oak bowl. Water brought out the oxidised notes of bruised apples and pears, again with marmalade but now with cinnamon butter on toast and passion fruit in a white chocolate mousse. Mint flavours on the palate merged with cloves and liquorice stick to give a cough sweet sensation, while cinnamon pastries and raisins stuck to grapefruit skin on the dry finish. After 12 years in a bourbon hogshead, this was transferred to a Spanish oak oloroso hogshead.