Taster

Nose: Vanilla ice cream and black forest gateaux. Prosciutto wrapped in brown paper. Toasted almonds and fresh oak shavings.

Palate: Chocolate-covered cherries, warm doughnuts with icing sugar, a hint of blue bubblegum; figs and some dried chilli heat.

Finish: Chilli heat and icing sugar, prickly, sweet and powdery.

Comment: Like eating warm doughnuts on a sunny day.

Score: 8

Taster

Nose: Buttered white toast and corn on the cob with sticky, caramel-drenched buns. For its richness there’s a lightness, like sunflower-seeded bread dipped in acacia honey.

Palate: Light with more of that floral honey and buttered corn. Then warm, crusty fresh bread, cinnamon buns and royal icing with a warming black pepper and rye spice.

Finish: Caramelised pastry and sweet treats from the patisserie.

Comment: A very drinkable rye, delivering on the sweetness with the right balance of spice too.

Score: 8.7