Tasting Notes
At first we detected golden sultanas, peach fuzz, orange muscat, shoe leather, strawberry yoghurt and mineral oils. A real mixed bag we felt, but with a great sense of fun and complexity. Reduction made the nose more mentholated, with eucalyptus and juniper, plus a touch of green pepper, lime marmalade and toasted coconut. The neat palate was full of sweet citrus curds, roasted nuts, milk chocolate and spearmint, then some brandy-poached apples and pears. Water added to the mix some apricot jelly, cream soda, fruit pastilles and cherryade. The fruitiness just kept on building in a wonderful way throughout. This matured for five years in a bourbon barrel before being transferred to a first fill cosecha wine barrique from Ximénez-Spínola.