Tasting Notes
At first we got juicy, booze-soaked sultanas and raisins. Then botrytic grapes, game stocks, dunnage earthiness and salted caramel. The sherry influence was drying, leathery and full of mineral oils and rancio. Lovely stuff, we agreed! With reduction it became fattier and wider in profile, along with some notes of aromatic mulling spices, coffee grounds, bitter dark chocolate and rum 'n' raisin ice cream. In the mouth we found darkly fruity flapjacks, cocktail bitters, further big and generous earthy notes, dried mint and salted liquorice. Powerful, but complex. Reduction brought roasted hazelnuts, ginger cake, butter icing, dried citrus peels and cough mixtures. Matured in a bourbon hogshead for 13 years, this was then transferred to a first fill American oak PX hogshead.