Tasting Notes
Aromas unfurled like a velvet glove, the air thick with heavenly spices and warm sunflower oil wrapped around toasted pecan nuts. Butterscotch and salted caramel were pressed smooth against sticky prunes rolled in tobacco and honey. Then, on the palate, balsamic drizzle merged with plums and peach skins stewed in red wine, all sprinkled with a little cocoa powder. Adding water, it softened to pavlova plushness, adorned with mango, kiwi and silky caramel sauce. Lime marmalade and incense on the sea breeze curled around sandalwood boxes before the finish settled into thick clotted cream, cantaloupe melon and salted liquorice served with champagne jellies. After spending 12 years in an ex-bourbon hogshead, this was transferred to a first fill American oak oloroso hogshead for the remainder of its maturation.