Tasting Notes
Dried apricots, sultanas and figs joined toffee and fudge before meaty notes of ibérico ham and peppered sausage emerged alongside kalamata olives, dark chocolate-coated ginger and snuffed out candles. On the palate, the ham was dusted with cocoa and tobacco mixed with roasted chestnuts, burnt raisins and plums rolled in sea salt. Adding water brought out the oxidised sherry notes of bruised apples and pears with soft leather, marzipan and the rich fruit of marmalade, apricots and apple brandy. Now bitter chocolate coated walnuts, almonds and toasted pine nuts before salted toffee and shortbread morphed into eucalyptus oil on the finish. After 13 years in a bourbon hogshead, this was transferred to a Spanish oak oloroso hogshead.