Our noses picked up Germolene and Tiger Balm, prawn shells and crab claws in bonfire embers, Turkish delight and sherbet lemons and Frazzles dipped in motor oil. Our palate descriptors included fly cemeteries, liquorice, tobacco strands, char-grilled peppers and roasted chestnuts; beer and salted pretzels – a lovely sweet and smoky combo. The reduced nose made us think of roofing pitch, Van Nelle Halfzware Shag, leather goods stalls in Andalucía and toffee apples dropped in ash. The palate now – hickory-smoked hotdogs with English mustard, fruit pastilles and lemon zest, sweet rice paper and an aftertaste of coffee grinds, tobacco and ash.