Nose: Orange cream popsicles with an interior of vanilla ice cream, freshly opened pack of paper, an earthy briny peat, wild Scottish heather, honey glazed deep charred pork ribs, caramelized orange peel, a hint of sweet and sour sherry must, fresh vanilla pastry cream, herbal honey (infused with thyme), orange creme caramel and toffee, buttery white chocolate, some maraschino cherry marinated in brandy, tart pine needles, peppery banana, dark cocoa and perfumey oak, some dates and prunes, a touch of dried apricot, canalized oak sweetness, seeet white floral note, burnt sticks, some candy apple, ripe red apple, a touch of oleo pepper pear, plastic mixed mint gum wrapper, light cinnamon and pepper, plum jam Palate: Sweet candied orange peel, grilled oranges, sweet red apples, toffee and a touch of fudge, heathery earthy peat, a touch of juicy mandarin, Smokey and soapy peat, some dark mint chocolate, slight rum Esther with ginger as well as green paprika and spicy paprika, some creamy peat smoke, some sea air/saltiness, green apple candies, aged lemon peel, sweet and old oak wood, sweet sherry, a touch of rich barley sugar with crystallized honey Finish: Heathery peat smoke, ripe red apples, light ground pepper, settled honey with sweet Maria biscuits, baking spices (cloves and ginger), slightest hint of savoury oak richness, old toffee, mixed apple skins, fresh paper pulp/construction paper, some blackberries and raspberries