Fruity aromas of ripe pineapple, mango and juicy plums mingled with the sweetness of brown sugar on grapefruit, while earthy notes brought mulchy autumn leaves and dry coconut husk in clay plant pots. In the mouth an unexpected explosion of thick and creamy viscosity coated the senses with sweetness. Sticky treacle and custard submerged red liquorice and tropical fruits with a drizzle of Irish coffee. With water we found herbal aromas had joined bruised apples and chutney before dark toffee and fennel seeds lay on glazed Danish pastries. The reduced palate remained thick and intense, now with blackcurrants, almonds and apricots in syrup while on the finish, we found crystalised ginger and pink peppercorns.