Region: Australian Whisky

Nose: Fruity notes come from tannic red apple skin, strawberry laces, apricot jam, orange peel, fresh raspberries and mango slices in juice. Alongside them is a dusting of cacao powder, oaky vanilla, ginger beer, a little charred chilli pepper, then demerara sugar, maple syrup, nougat and milky coffee. Around the edges, toasted almonds and marzipan make an appearance, with some fresh nutmeg grated on top for good measure.

Palate: Through a core of winey-woodiness, there’s PX-soaked sultanas, ginger cake, more of that beautiful mealy maltiness and some tartness from cherries and cranberries. There’s also blackcurrants, dark chocolate and liquorice, as well as rye bread, stewed orchard fruit, aniseed and caramel.

Finish: Some of those tropical and darker fruit notes echo into the finish, which also has a tang of balsamic vinegar, a sprightly touch of peppermint and more of that red wine funk.