Tasting Notes
We sharpened pencils (erasers at the ready) to draw the nose – a still life of strawberries, apples and pears, then a deli counter with prosciutto ham and custard tarts. The gum-tingling palate ricocheted around our mouths – muscovado sugar, stewed apples, strawberry laces, blackcurrant diluting juice and honey; with vanilla, clove and almonds on the finish. The reduced nose was earthy and nutty – salami, gardening gloves, butterscotch, apple crumble, walnut whips and oak. The palate now combined maple candies, sugared almonds and cherry-flavoured cola with a ginger, chilli and nutmeg warmth. This was transferred from ex-bourbon wood to a second fill toasted French oak barrique after four years.