Custard on marmalade on rye

The nose was a new car tyre dipped in bramble jelly and orange marmalade. A light barley and banana bread followed. In continuation, the palate added amber ale, rye bread and cinnamon-dusted custard, with poached rhubarb on the side. Water acted to burst open tinned fruits, with coconut shavings and apricot jam on the nose. The palate was now custard on marmalade on rye, with peach syrup, strawberry cordial and ginger. After 19 years in an ex-bourbon hogshead, we transferred this to a second-fill oloroso hogshead for the remainder of its maturation.