This was a real foodie dram on the nose. A spicy root beer barbecue sauce followed by olive oil, cranberry and apricot scones gave this a real umami vibe. This was reinforced on the palate, as we found sweet, sticky and savoury char siu pork belly burnt ends and, in the finish, caramelised spruce tip syrup. After the careful addition of water, there was an initial gentle hint of tobacco which was beautifully balanced by the scent of beeswax and marzipan. To taste, fig and lemon verbena jam spiked with the Scandinavian spirit aquavit – the main ingredients being herbaceous caraway, spicy fennel and dill seeds. Kippis!