Tasting Notes
The Panel commented that this nose appeared fathoms deep! We noted such varied things as celery salt, crystallised ginger, sticky dark fruits, plum wine, camphor, peach cobbler, leather satchels and herbal wines; gorgeous, multilayered and highly idiosyncratic. With water it became laden with tobacco and rancio vibes, alongside orange sherbet, yellow fruit pastilles, bergamot oil, cocktail bitters, shoe leather, treacle and salted caramel. When neat the palate was rich, with heather ale, bruised apple, ice wine, camphor, pickled walnuts and brown bread with treacle. Water unveiled mead, orange oil, nutmeg, caramelised oatmeal, dark fruits stewed in aged sweet sherry and cough mixtures. After maturing for 16 years in a bourbon barrel, this was transferred to a first fill Australian muscat barrique.