A fruit salad of mango, pineapple and kiwi dressed in lime juice with some honey and cinnamon was initially on offer on the neat nose. However with time a dryer/dustier aroma of hay bales, chopped mixed nuts and powdered sugar took centre stage. Without dilution a spicy dry heat of hot chilli powder, white pepper and aniseed on the palate. Water released aromas of a dried flower potpourri, crunchy nut clusters honey cereal and tangy wine gums. The taste was now much more approachable and fresher like a sparkling white grape juice or a Green apple ginger Martini making it a perfect aperitif.