Nose

School-dinner toffee cream tart. Sour apple, tinned pear, underripe nectarine, and a little pickled cucumber. Condensed milk and macadamia nuts. Buttered rye bread. Grated nutmeg and cinnamon.

Palate

Medium, and notably oily. Gentle raw barley and breadiness. Wheat-biscuit cereal with honey and full-fat milk. Cinder toffee. Then prominent marzipan and apricot, particularly the stone.

Finish

Long, with gentle warmth building. Dark fruit, woody spice, and creaminess.

Comment

Lovely malty complexity. A little water brings the fruit notes forward.