Initial nosing suggested lightly smoky earl grey tea, the richness of bouillon stocks, myrtle, heather flowers and tea tree oils. We also noted some rich porter ales, flower honey and a touch of damp dunnage earthiness. Reduction with water brought some lovely aromas of cider apples, orange wine and umami stocks, with a little treacle toffee in the background too. The palate opened with salted treacle, more softly smoky tea notes, mutton gravy and hints of tarragon and aniseed. With the addition of water, the Panel found earthier and more vegetal qualities, salt-cured game meats, dried flowers, vase water and camphor. This was matured for 12 years in a bourbon hogshead before being transferred to a second fill ex-bodega PX sherry barrique.