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A playful initial nose that showed trail mix, toasted seeds, dried fruits, heather honey and roasty old-school shilling ales. The blow-torched surface of a creme brûlée, chopped hazelnuts, marzipan and honey-soaked straw with some salted caramels. Reduction made it drier, sootier and earthier. More clay, smashed hot pottery, canvas, baking parchment, sunflower oil and chopped fennel. A scatter of stewed sultanas and linseed oil. The neat palate was classically sweet, rich and unctuous with gooey vanilla cake, tropical cheesecake, nutmeg, honeycomb, rice pudding, Danish pastries and custard tart with a cherry on top. Water brought out some nippy notes of liquorice, charred wood, zest orange scones, sweet cream cheese, lemon icing and pineapple chunks. Matured for eight years in a bourbon hogshead before being transferred to a heavy toast, medium char second fill hogshead.