Sticky heather honey and sauternes dessert wine were the base into which we blended tobacco leaves, sandalwood shavings and a trickle of pine sap. Lush textures coated the senses with walnut oil, treacle and the thick fig gloop that is Pedro Ximénez sherry mixed with oak ash in an old coal scuttle. Adding just a drop of water unleashed a torrent of syrupy sponge cake and molasses that poured into dark Irish coffee, closely followed by candied ginger and smoked vanilla pods. Fruit and wood now combined as juicy mangoes were crushed to a pulp beneath the teak-oiled wood of a willow cricket bat with a soft-to-the-touch chamois leather handle.