A bountiful and deeply enticing nose bristled with brown sugar caramelising with vanilla pods, bananas flambéed with dessert wines, fir wood resins, myrtle and exotic hardwood oils. In the background, some delicate spiciness from chai tea and cloves. A little water revealed freshly toasted oak, walnut whip, brandy snaps and brown bread spread with treacle. Beyond that there was some buttered fruit loaf and a dusting of paprika. The neat palate was gently drying to begin with, featuring notes of dried cranberries, gingerbread and chopped walnuts, before cinnamon powder, more cloves, nutmeg and sandalwood. Water brought out cough medicines, cherry liqueur, simmering wood spices and rich herbal bitters, with more walnuts and bread notes in the aftertaste. This was matured for 10 years in a bourbon hogshead before being transferred to a first fill American oak PX hogshead.