Limited to 2 bottles per member
After sixteen years in a bourbon hogshead we shifted this into a first-fill PX barrique. The nose had hints of heather moor burn, figs and rum-soaked raisins, honey on toast and scallops served with maple cured bacon. The palate delighted us with tooth-coating sticky sweetness – sugared almonds, pecan pie and fig rolls, plus subtle strains of smoke, tar, ships timbers and well-matured charcuterie. The reduced nose encountered orange blossoms and orange peel, membrillo, pipe dottles, heather smoke and oak, while the palate was now a marvellous mingling of Orkney and Andalucia – rye bread, briny olives, grilled langoustines, liquorice and chocolate, oak, leather and tobacco.