Bark side of the prune

Initially, the Panel encountered the forest floor's natural potpourri of dried beech leaves, spongy bark, newly felled tree trunks and tobacco leaves, all beneath a sprinkle of coriander seeds. The taste was weighty, with marzipan, blackcurrant cordial and prunes soaked in armagnac, before earthy notes of tobacco and dried leaves resurfaced. Water sent the aromas on a sweeter track: cherry cola, cherry tarts, juicy and dark prunes and currants, sticky brown sugar and bramble jam, before a generous helping of bread and butter pudding. The lasting flavours carried the Panel out of the woods and into a coffee bothy, where they found malty chocolate balls, sweet pipe tobacco, caramel ice cream and freshly percolated java. After 15 years in an ex-bourbon hogshead, we transferred this to a first fill American oak oloroso hogshead for the remainder of its maturation.