The aromas brought a sticky glaze of burnt brown sugar and molasses that coated pork ribs and a heavy serving of rosemary before softening to creme brûlée. Herbal tones carried over to the palate where the sugary sweetness had developed into leather, liquorice and handmade cigars. Meanwhile, a streak of fruitiness conveyed pineapple chunks with mango and hints of cherries. Water accentuated the polished leather and earthy notes but now with oranges and dark chocolate. Molasses merged into honey and joined banana, coconut oil and tropical wood. Heavy herbs still lingered, now dominated by thyme and merging into aniseed and barbecued pineapple to finish.