Nose

Lemon sherbet, boiled pineapple-flavoured sweets, and pear drop. Redcurrant jelly. Toasted macadamia nut, caramel fudge, wafer ice-cream cone, and cup mushrooms fried in butter. A dusting of cinnamon and cassia.

Palate

Medium-full bodied. Darker fruit notes of raspberry and blackberry, with pear drop, caramel, and a hint of maple syrup. Mocha, but heavy on the coffee. Underlying clove, liquorice, and herbal sage.

Finish

Long. On woody spice and pear.

Comment

A little water helps, teasing out more caramel and aniseed notes.