Baked orange rosemary

We began with baked oranges, sitting on a pillow of new leather covered in rosemary and soft brown sugar. The Panel found ground nuts and marzipan on the palate, with a rich combination of tobacco-infused milk ice lollies and salted caramel. Adding water, the nose offered a cocktail of molasses and apple sauce along with panko breadcrumbs. Sweet cherry chocolates, cola, root beer and toasted malt loaf joined sweet cinnamon on the reduced palate. Aged for eight years in a bourbon hogshead, this was finished for the remainder of its time in a first fill Spanish oak oloroso hogshead.