The nose began with light floral notes of pressed flowers dancing over lemons zest, icing sugar and curious elements of cured ham that developed into nut oils and toasted oak with time. The veil of light sugar was peeled away on the palate to reveal a big spicy delivery bound by charred oak and black tea. However, chewy fruit sweets revealed themselves towards the end with a hint of maritime salt. Adding water accentuated the oak as we now stood in a cooperage surrounded by the scents of toasted coconut, sandalwood and cinnamon. Marmalade arrived with scorched orange zest on a palate of liquorice and buttered crumpets that now embraced the freshness of eucalyptus and green nettles.