Life-affirming aromas of varnish and wood polish merged into aromatic cough lozenges stored in a freshly buffed antique brass box. The tongue tingled too, as crumbly sherbet sweets dried to a spicy sortie into cinnamon. With a few drops of water came velvety notes of soft ghee and chewy mints. The cinnamon had now amalgamated with apple sauce and a topping of vanilla and fudge. Armagnac was absorbed by brioche, like a boozy sponge, and sweet dessert apples bubbled alongside juicy pears and blackberries on a hot crumble flavoured with even more cinnamon.