Deep, rumbling intensity

This classic worm tub distillate out of Spanish oak, although generously giving, had a strong character that for some could be intimidating. But we loved nosing its thick atmosphere of venison salami, pumpernickel bread, apricot jam, ground ginger, cocoa powder and old leather. The palate had chewy textures and deep, rumbling flavours of nutmeg on barbecued pork and cigars straight from the box. The reduced nose gave us pears, pastrami, pink peppercorns and polished cedar, coal sacks and tea tree oil. Long after swallowing, lingering impressions of marmalade, walnuts, dark sherry, carrot cake and meats salvaged from the barbecue charcoal ash continued to delight.