The nose hinted at custard creams, golden syrup and vanilla – the venue might have been a cricket pavilion, with cut grass, cricket bats and leather; intriguing herbal soap emerged later. The palate had honey, brown sugar and chocolate cherry sweetness, with the satisfying warmth of humbugs and Oddfellow sweets (ginger, clove, cinnamon) following on. The reduced nose had white chocolate, Demerara and oranges and peaches in a straw-lined basket under the Tuscan sun. The palate now presented velvety butterscotch, Jaffa cakes and rhubarb rock with toasted oak and pleasant mouth-drying spices gently massaging our gums after the dram went down.