At first we noted runny honey, shoe polish, new leather and sweet stout beers, followed by hints of beef and vegetable stocks, American cream soda, fruit and nut chocolate, scone mix and blueberry muffins. Some water brought heather beers, spice cake, olive oil and bergamot, with further fruity notes of lime curd, flower honey and fragrant exotic hardwood resins. The neat palate was full and creamy in texture with the sweetness of muscovado sugar, wet leaves, tobacco, mint tea and a slightly animalistic gamey vibe. Reduction brought the warmth of mustard powder, along with olive oil cake, aniseed, dried herbs and brandy butter. This was matured for 13 years in a bourbon hogshead before being transferred to a refill PX sherry hogshead.