Fragrant aromas fused juicy pears, bananas and lilies with cinnamon sticks, Chinese five spice and wax polish mixed with sesame oil. A spicy wasabi tongue tingle quickly became sweet, with dark treacle, runny honey and vanilla, before hints of liquorice and tobacco complemented gooseberries and green apples. Water unleashed delightful textures of beeswax candles, juniper berries and banana before floral aromas of meadow flowers and gorse bushes mixed with vanilla, watermelon and toffee. On the palate, candied lemon joined cinnamon butter on rye bread, while salted liquorice blended with orange, tarragon and firm oak tannins, and hints of charred staves.