Tasting Notes
Twelve years in ex-bourbon wood preceded further maturation in a first fill Spanish oak oloroso hogshead. The rich, sweet nose stacked golden sultanas, pain aux raisins, peach crumble, brown sugar and banana split on foundations of wood (tree bark, fresh-cut cork and salted almonds). Sweetness also flooded the palate, delivering pastel de nata, caramel, shortbread, madeleines and medjool dates, while tongue-tingling spice added depth (nutmeg, cardamom and stem ginger in syrup). In reduction, the nose discovered serrano ham and fig chutney, while the palate now achieved an even happier balance between its elements of light (orange blossom honey) and shade (espresso dregs) – while savoury, gamey notes appeared on the finish.