Taster

Nose: Fresh blueberry, Greek yoghurt, waxy green apple, lemon juice, and under-ripe kiwi. Cookie dough and peanut brittle. Hot mash and worts. Savoury and yeasty, like malt extract.

Palate: Light bodied but hot. Apricot, baked red apple, and subtle balsamic, like found in old fortified wine. Some chestnut mushroom and peanut sauce. Sweet-cured beef jerky, too.

Finish: Medium, on jerky and mushroom.

Comment: Unusually savoury, with a sweet-and-sour element that’s balanced by plenty of fruit. Needs water to tame it.

Score: 7.9

Taster

Nose: Sweet yeasted buns with fresh cream and a sprinkle of baking spice. Pear drops, demerara sugar, and some candied pineapple and ginger. Fresh thyme.

Palate: A pear and apple crumble, with ground almonds and oats in the topping. Chamomile tea and blossom honey. Clementines. Then an umami mushroom note emerges.

Finish: Medium-short. Mushrooms and thyme butter on sourdough toast.

Comment: An interesting transition of flavours, overtaken slightly by its proof.

Score: 7.9