Tasting Notes
Transferred after 11 years from ex-bourbon wood into a first fill oloroso barrique, the nose evoked Spanish tapas bars – jamon Serrano and bread on polished wood, with complementary aromas of red wine, coffee beans and spiced ginger cake. The neat palate was an untamed sherry beast – cinnamon, ginger and clove, charred staves, cigars and liquorice root; sweet notes suggested hazelnut chocolate and sherry trifle made with blueberries. The reduced nose found pears poached in red wine, honey on pancakes and brogues warming before a log fire. The palate now had Christmas pudding with brandy sauce, spiced plums in custard and maple syrup over roasted parsnips.