From an upturned fruit cart tumbled juicy apples, pineapple and pear drops that developed into fragrant sandalwood, marzipan and croissants with a buttery texture. Green notes then emerged of lush ferns, asparagus and pine sap. Bundles of toffee, fudge and ginger syrup engulfed the palate before morphing into cinnamon on hot cross buns, coriander and clotted cream.

Aromas became more floral with water, embracing chamomile, honeysuckle and apple blossom. With time the juicy fruits of melon, guava and ripe banana turned more towards gooseberries and quince jelly. The palate was now slightly fizzy, embracing orange zest in gin and tonic but with the sweetness of vanilla sponge cake and dry wood to finish.