Bubblegum spore on an earthen floor

The neat nose opened with sweet bubblegum fruitiness, cocoa bitters, sweet rice wine, hothouse flowers and camphor. A full and vibrant profile, we all agreed. With water it became more mentholated, delivering vapour rubs, cloves, tea tree oil and cedarwood boxes full of unlit cigars. The neat palate began with generous flavours of heather honey, mead, malt loaf, raisins and bergamot. These were followed by a nicely building earthy richness. Water brought out a lighter touch, in the form of sweetened breakfast cereals, cider apple funk, cinnamon buns, dried cranberries and a kiss of cured ham. This was matured in a bourbon hogshead for 12 years before being transferred to a first fill American oak oloroso hogshead.