Burning gorse produced a soft smoke as the salty sea breeze carried delicate wafers of ash that settled on the sticky apricot jam topping of a sponge cake. Ice cream cones melted in the sun with the soft fruit of peaches and cream. The evocative aromas of smoked mackerel and mussels in a cream and wine sauce delivered a lovely combination as they merged with fresh white oak. The palate warmed with a ginger spice alongside a charcoal grill as the coals crumbled away into ash. Sweet and sticky notes conjured images of toasting marshmallows on burnt sticks in a malt kiln before the weight of tar-covered ropes combined with scorched wood on the long finish.