- Nose
- Spun and toasted sugars orange-tinged with cointreau, buttery pastry filled with damson and blackcurrant jam, fruity florality of uncooked pink plums, fresh cut oak, solvent tang or varnish, cola bottles, orange zest, fresh mint, cardboard, old books, gravy granules, tablet, Jamaican ginger loaf, treacle tart.
- Palate
- Sherry notes of raisins, prunes, and plums, honey, Christmas cake, cola, maple candies, vanilla-rich chewy toffee, builder's tea, hot prune juice, a fair dusting of white pepper, blood orange, dates, walnuts, Parkin, grassmere gingerbread, nutmeg, allspice, all butter shortbread, oily.
- Finish
- Peanut skins, dark chocolate covered cherries and coffee beans, green mint leaves, cinnamon, coffee cake, figs, golden syrup, barley, darker chocolate, chunky brownies full of toasted walnuts, stewed sweetened black tea tannins, heat of chilli flakes, peppermint oil.
