On the nose, we were sawing wood, mostly pine and railway sleepers; as a reward for our efforts we got toffee nut brittle and chocolate-covered fondant eggs. The palate combined a juicy sweetness (pecan pie, hard toffee sweets and cherry bubblegum) with a dry, spicy element of liquorice, menthol and mace. The reduced nose had us jogging along in a covered wagon through the California redwoods, enjoying cinder toffee, walnut fudge and cherry cake. The palate turned rather delicious, with cherry pieces in dark chocolate, salted caramel and peach melba balancing the finish of aniseed, ginger, clove, orange oil and pine.