The nose had dry dusty notes (hessian, white pepper), masculine intimations of Old Spice, tobacco and wood workshops and sweeter notes of café noir biscuits, chocolate Swiss roll and rum truffles. The immediate palate offered vanilla, foamy bananas and raspberry jam sweetness; then bold, bantam flavours warmed our tongues – shaved oak, Dentyne, Kriek beer, clove, nutmeg, wintergreen and dry ginger. The nose became sunnier with water – ice-cream cones, ripe grain fields, apricot Danish, Dolly Mixtures and recently painted cricket pavilions. The palate now had iced caramels, golden syrup, toasted cereals, coconut and the pulsating lingering heat of ginger snaps and humbugs.