Tasting Panel Notes

The nose began with hot mango jam muddled with woody winter spices - liquorice, charred fennel and clove-studded blood orange peel. Some chen pi Chinese orange tea, cherry cocktail bitters and various unctuous fruit-flavoured cocktail syrups. A little water softened things slightly revealing orange oils, mandarin liqueur, olive oil cake and cumin powder. Some heavy-duty cough medicines, pumpkin seed oil and camphor. The mouth was immediate and powerful, lots of charred wood, cinnamon bark, natural tar, herbal cough lozenges, bitter herbal extracts, Lapsing Souchong tea and rosewater. With reduction we got Seville orange marmalade spiced with coriander seed, spicy dark fruit chutney, sultanas dusted with chilli powder and cola cubes melting on a meat dripped griddle. Eucalyptus bark, birch beer and menthol tobacco leaf.