The Panel initially noted flower honeys, crushed brazil nuts, toasted sunflower seeds and trail mix. We also detected coconut shavings, wildflowers, rosewater and fruit salad syrups. This was easy, fresh, fruity and charming we agreed. Some water brought out a minty vibe, along with lemon verbena, fennel seed, dried papaya, elderflower cordial and passion flower. The neat palate was a little firmer than expected, with rich heather ale notes, then sweetened herbal teas, petrichor, dried mint, myrtle and cough mixtures. With water, however, the tropical qualities came back with a feeling of exotic diluting juices, candied orange peels, citrus marmalades, banana chips and cloudy lemonade.