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The initial nose bristled with toasted wood, BBQ embers, aged calvados and dried apple rings. Some toffee apples, anthracite and tamarind chutney. Slowly but surely time teased out the complexity with espresso, caramel fudge and walnut cake all emerging. Water added fig rolls, chopped dates, lemon cough drops and sweet raisins. The palate was initially drying and richly earthy with mushroom powder, black pepper and strong dark teas. Then it evolved towards black cherry syrup, pomegranate molasses and sweet dark fruit cordials. Reduction brought cloves, hessian, salted liquorice, tarragon and Guinness cake with nutty dark beers, mincemeat and bitter chocolate. Previously in a bourbon hogshead for five years before being transferred to a first fill Spanish oak oloroso hogshead.