The initial nose brought to mind mint chewing gum, dipped in bramble cassis and smooshed into a jar of high ester rum. We also noted poached plums, cherry calpol, cranberry jam and ruby port with cocktail bitters. Mad and a lot of fun. With water we found pure aged crusted port, treacle sponge cake, herbal pipe tobacco, ginger wine and dandelion and burdock. The neat palate was all on blackjack chews, liquorice liqueur, blood orange sorbet, bubblegum and strawberry foam sweets. Syrupy, stick and profusely fruity. With water we found red fruit medicines, cherry Geuze beers, cheap strawberry jam, rhubarb preserve and figs stewed in Armagnac. Matured in a bourbon hogshead for 2 years before transfer to a 1st fill ruby port barrique.