Dry aromas of white Port develop into Armagnac, white chocolate, creamy vanilla and malted milk biscuits. Also, powdered ginger, hints of orange, dried flowers and coconut. At full strength, the palate is drying, fruity (mango, peach and orange), sweet (honey, vanilla and caramel) and spicy (old wood and menthol). Adding water brings out more heady aromas – floral, citrus, tobacco and more gentle spices. It is sweet with vanilla pods, pastries dusted with sugar, Scottish tablet, peaches and fresh laundry. This carries through to the taste. Fruit salad (lots of peaches) with vanilla, caramel and a subtle woody spice.