The nose brimmed with dark orange peel, rye bread spices, bitter marmalade with coriander seed, and heavier notes of warm strop leather, furniture polish, face cream and cloves. Some reduction brought currant buns, sticky toffee pudding, vanilla pods in custard with cardamom, boot polish and waxed canvas. A big, complicated beast! The palate was wonderfully spicy up front with caraway, sarsaparilla and paprika, before fruitier notes of raspberry cordial, blackcurrant leaf and raisins. Water brought juniper, aged cognac, cough mixtures, lanolin and caramelising brown sugars, with another nibble of rye spiciness in the aftertaste.