The neat nose brimmed with toffee apples, lemon verbena, gooseberry tart, dates, sultana, leather and tobacco. Slices of Battenberg cake, flapjack, chocolate sauce and fruit loaf. Some water opened everything up nicely and brought creme caramel, winter spices, crystallised ginger, cured game meats and fennel seed. Aromatic and wonderfully heady and complex. The mouth was full of leafy earthiness, dark chocolate, hardwood resins, paprika, black miso and balsamic vinegar reduction. Beyond that we also found fir wood, butterscotch and old Oloroso sherry. Reduction made it more leathery and earthy. Jamaica cake, orange syrup, nutmeg and dried mint all presented themselves. A superbly satisfying sherried dram. Matured for 13 years in a bourbon hogshead before transfer to a 1st fill Spanish oak oloroso hogshead.