Coconut, buttered toast, resinous wood, dried apricot, sweet hay. Then more dried fruit, orange zest, honey, vanilla and a sappy green note to the finish.

The nose kicks off like a walk through a summer garden, finished off with round of buttered granary toast with honey. The palate is big, the floral notes giving way to pears in syrup, some lightly charred oak and a touch of salt.

Smoked ham on the nose, with fresh lemon tones and just a hint of rubber. This mellows to give notes of cigar box, curing salts and just a hint of green apple peel. The palate brings lovely tarry elements and a pleasant oily mouthfeel. There is good balance between woodsmoke, lemon, brine and sweet, with … Continued

Slightly charred hot cross bun, slathered in melting salted butter. This gives on to some pretty perfumed fruit – lychee, Asian pear, green apple. On the palate the malty note continues, along with creamy white chocolate and floral elements.

Rich Tea biscuits and orange juice! Orange barley sweets on the palate, with salty overtones and a drying finish.

This is like a dream breakfast: chunks of malty brown bread spread with golden honey, fresh pear and baked quince, all washed down with a mug of steamed milk!

Charred hot cross bun, coffee, lime notes on the nose. The palate has cereal notes up front, fresh lime, dried fruit and cut marmalade, with a white chocolate mouthfeel.

Citrus peels, ginger snap biscuits, apricot aromas drift toward fruit salad.Then wood comes to the fore and water helps release baked fruit. A complicated palate where the initial nose would lead you to expect plump fruits, what you get is a surprisingly dry element. Adding water brings out the caramelised elements balanced with wood elements.

Fruity on the nose with candied peel and apple mingling with sweet honey. Rhubarb and toffee on the palate balanced by malty, nutty and oaky notes.