A sweet fragrance embraced gorse flowers, elderberry and pencil shavings while mango, pineapple and papaya developed with pine wood, cinnamon and nutmeg. Undiluted the palette was spicy with raw chillies and ginger that sweetened into toffee and honey before gooseberries and rhubarb crumble merged with lavender, liquorice and oak tannins. As we added water the flowers developed into geraniums, honeysuckle and Turkish Delight before ripe banana arrived with caramel biscuits, coffee and cream. Now much softer in the mouth, vanilla custard coated shortbread and black cherries. Fresh herbs now combined with pine needles and dark chocolate covered coffee beans while wood char prevailed on the finish.