After eight years in ex-bourbon wood, we transferred this into a first-fill Oloroso hogshead. The nose was a curious concatenation of stem ginger in syrup and crema Catalana, rye whisky and peach schnapps, charred wood and marmite on buttered toast, herbs, and coal tar soap. The palate took us on an autumn walk – kicking through fallen nuts and leaf mould; followed by flapjacks and scones with jam and clotted cream. The reduced nose found peanut brittle, Oloroso, chamois leather, and geranium oil. The palate, now mellow and smooth, had chocolate, nougat, stone fruits, and dried petals; then toasted oak to finish.