A mesmerising sweet and floral yet extremely delicate scent bewitched us and we felt we’d fallen under a spell. Veil-like aromas of rose petals, peach orchards, orange blossom, marzipan and a summer fruit liqueur emerged and much later (it deserves that time), we slow-cooked succulent braised venison. The taste neat was simply sublime, like a scoop of thick New Zealand Manuka honey with that characteristic earthy, oily, herbaceous and florid rich, complex flavour. Diluted, the aroma turned to butterscotch, rose water and mead whilst on the palate a strawberry-orange mélange served over vanilla ice-cream and garnished with mint sprigs.