The neat nose suggested coconut shavings on a peshwari naan, along with freshly cut grass, overripe strawberries, mango juice and botanical garden hothouses. Water brought out notes of peach yoghurt, rooibos tea, mango pavlova and white chocolate with a green tinge of crushed nettle leaf. The palate displayed cherry kirsch, crème de menthe, ripe peaches, nectarines and plum loaf, plus a wee menthol flourish of mint cake too. Reduction delivered fruit juices, date molasses, hibiscus tea and blow-torched mango. This was matured in an ex-bourbon barrel for 19 years before being transferred to a first fill 300-litre Australian fortified chardonnay cask.