Jamaica is calling… funky rum, ginger cake, thick pomegranate molasses, black teas, cherryade, mysterious dark sugars coagulating in a hot pan, coke floats and pocket-warmed Irn Bru bars. A deft thrust of wood spice at the back. Reduction brings out crème caramel, sappy vanilla notes, tingling wood spices, aniseed balls, black pepper and menthol cough mixtures. The palate is alive with sharp red fruits, mincemeat, glazed pastries, raspberry jam, pure hessian sack cloth, aged mead, spiced plum pudding, madeira cake and big, earthy, undergrowth notes. Notes of trampled greenery, mushroom powder and heather ales. With water there’s baklava, prune juice, exotic flowers, very old brandies, dried mint, tea tree oil and eucalyptus eau de vie. An ancient bottle of Fernet Branca and myriad herbal roots, resins and extracts. Sublime complexity.