Tasting Notes
A sweet-savoury treat, as rapeseed oil was applied to an old leather belt, alongside alum block, refried beans and lemon drizzle cake. The palate offered poppyseed bagels and charred steak glazed with marmalade and caramel. Water brought forward raisin, vanilla pods and a balsamic glaze on the nose, while the palate became chewy, with fudge, sultanas and fig syrup joining honey and hickory barbecue sauce. After 13 years in an ex-bourbon hogshead, we transferred this to a first fill Spanish oak oloroso hogshead for the remainder of its maturation.