Taster

Nose: Caramel-topped digestive biscuits. Floral grape note, like elderflower wine. Soy sauce and shiitake mushrooms. Brown sugar and allspice.

Palate: Dark muscovado sugar over a pear crumble. Chewy toffees and lemon peel. Granary toast with honey and peanut butter. Sharp hints of soy sauce and tamarind.

Finish: Medium, with lemon zest, sage and caramelising soft brown sugar.

Comment: Well composed, with a pleasing and well-managed heft to its aroma and flavour.

Score: 8.3

Taster

Nose: Intense spice rack aromas of curry leaf, fenugreek, turmeric, crushed cumin seed and thyme. Gingerbread, blossom honey and wholemeal dough. Then cooked agave, baked fennel and parsnip. Bass notes of golden syrup and malt.

Palate: Medium-full bodied. Ginger heat, mushroom and miso stock, chewy raisins and salt beef. With water, plum jam, baked apples, and cinnamon.

Finish: Short-medium. On cinnamon, caramel and baked red apple.

Comment: A spicy number with lots of twists and turns, but quite boisterous.

Score: 7.7