Tasting Notes
The complex nose included fish boxes, tarry ropes, lemon peel and ash, smoked blackcurrant jam smeared on bandages, perfumed cigarettes stubbed out in treacle, and after-dinner port and cigars. The palate was a curious concatenation of dried grass and cereals, balsamic vinegar on jamon, roasted chestnuts, dried fruits and coffee beans. The reduced nose offered citrus (brown sugar on baked orange or yuzu) and a whiff of burning ships at Trafalgar (gunpowder, singed hair and wine casks exploding into the sea). The palate now gave us nutty chocolate, liquorice allsorts, smoked paprika and medicinal elements. After 11 years in ex-bourbon wood, we then transferred this into a first fill PX hogshead of American oak.
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