Light and playful exotic fruit syrups greeted the panel first. A wonderfully luscious and easy nose, with guava, mango, pineapple and vanilla sponge cake all popping out. With water we found barley sugars, delicate wood spices, lemon curd, flower pollens and white chocolate with a touch of foaming stout beer. The palate was initially sweet with pink wafer biscuits, then white flowers, homemade custard, bitter lemon and a touch of mirabelle eau de vie. Water brought white stone fruits, pineapple jelly, lime cordial in soda water, yellow plums and fruit teas.