The nose suggested brown sugar on roasted peach, raisins, salted caramel and manuka honey, with a slightly funky edge of liquorice and antiquarian bookshops. Likewise, the palate mainly had cherries, melon, marmalade and berry granola; finishing with tannic oak, nicotine tar, wood ash and black bun. The reduced nose added spring meadows and rose garden perfume to its sweet core of caramel fudge, mille-feuille and chocolate cake. The palate now discovered coconut toffee, after dinner mints and sherry sipped from an ash tray, with earthy spices and leather on the aftertaste. After 13 years in ex-bourbon wood, this was transferred into a second fill PX hogshead.