A roly-poly in the hay loft

A deeply evocative nose of apricot wine, sticky gulab jamun and fruit waxes led to a hay loft in the summer sun. The palate held a wonderfully rich texture, reminiscent of a jam roly-poly with strawberry ice cream, followed by sherry-soaked sultanas and a warming spice of cassia and clove. With a drop of water the nose was a bustling bakery, presenting notes of cantuccini and Welsh cakes, accompanied by a pumpkin-spiced latte. The palate then surprised us with jerk seasoning and toasted coconut on fresh mango, followed by a hot, honeyed rhubarb pressé and a final flourish of crystallised orange in a dark chocolate bar. After 10 years in an ex-bourbon hogshead, we transferred this to a first fill American oak oloroso hogshead for the remainder of its maturation.