Salted caramel toffee and chocolate truffles dance with Turkish delight, rum-and- raisin ice- cream and a hint of aged balsamic vinegar, for a nose wonderfully deep and rich. Add a splash of water to conjure warm brioche, yeast flour, ginger-snap biscuits and gentle blood orange, followed by baked bread and cedar wood.

A soft, gentle mouthfeel leads to the astonishing vibrancy of baked apples, oranges, honey and menthol. Then toffee comes forth, balanced by molasses, double cream, spicy clove and aniseed.

Pecan nuts and leather mingle with fudge and creamy caffè latte, for an aftertaste that is lingering and gently soothing.