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After 13 years in ex-bourbon wood we transferred this into a first-fill American oak PX hogshead. The nose was full of exotic interest – salty manzanilla, stem ginger and Fisherman’s Friends, liquorice, treacle, tarred ropes and charcoal. The palate was dark and medicinal – pomegranate molasses and smoked goats cheese on pumpernickel bread, coal tar, dried kelp and cask char. The reduced nose found autumn leaves, walnuts and varnished fences, dried apricots and clafoutis on a kitchen table. The palate now had jam roly poly with custard and Demerara sprinkles, some carbolic and minerallic notes and herbs and lemon zest over barbecued langoustines.