This delightful nose balanced rich sweetness (watermelon, rum baba,
melted Caramac, Tunnock’s Caramel Logs) with gentle spice – chilli,
coriander, cinnamon balls, saddle leather and American Christmas stores.
The luxurious palate gave chocolate orange, toffee, mango ice-cream,
spiced bananas and chilli-sprinkled pineapple. Someone felt tiny
thistles dancing in the mouth – and liked it. The reduced nose developed
wine gums, stroop waffles, macaroons, poached pear, vanilla syrup and
star anise; candles and pot-pourri had some fantasising about sultry
The palate became sweetly savoury – buttered corn, melon and prosciutto
and brown sugar and pink peppercorns on banana splits – warm,
satisfying, long-lasting pleasure.