Tasting Notes
The nose combined peaches, plums, red wine and plump sultanas with candy floss, vanilla slice, sugared almonds, honey and pine cones. The palate’s toasted marshmallows, candied orange and hot plum tart played second fiddle to earthier notes of roasted chestnuts, espresso and oak, with dark chocolate, cinnamon, ginger and fernet. The reduced nose found a pine needle forest floor, coconut fibre doormats, liquorice lozenges, Seville orange marmalade on burnt toast and Moroccan spice markets. The palate gave us treacle scones, apple cinnamon cake, gingerbread, chewed pencils and brandy-flamed raisins. After 13 years in ex-bourbon wood, this was transferred into the second fill Moselle oak hogshead previously used for 112.46.