The nose delivered an initial blast of foamy shrimps, lemon Turkish delight and mandarin gateau – then wafts of church incense and a well-worn leather jacket imbued with cologne and cigarette smoke hanging in an antique wardrobe. The palate had raspberry jam pips, citrus fruit punch, neroli oil and cinnamon-dusted sweets; soy sauce, wasabi and tobacco warmed the finish. The reduced nose combined chocolate Hobnobs and coconut snowballs with sauna wood and apples and pears in a hay barn. The palate cheered us with limoncello, apple snow and sliced pear over deeper notes of cigar box, ginger wine, oak shavings and cinnamon.