Tasting Notes
A slab of rich and spicy fruitcake with the density of a black hole slammed down with an earth-shaking wallop as it crushed chestnuts, marzipan and rhubarb crumble beneath it. The tremors shook oranges and lemons from the trees and sent ripples over casks of olive oil and barley wine. Would a dash of water lighten the load? In the cake-shaped crater that remained we were delighted to find sticky toffee pudding, hazelnuts and dried figs. Then cinnamon, nutmeg and toasted almonds suggested Caribbean rum served alongside pine nuts, nougat and freshly waxed oak. After 11 years in an ex-bourbon hogshead, this was transferred to a Pedro Ximénez first fill barrique.