Limited to 2 bottles per member
A big and spicy initial nose in which we noted cinder toffee, umami seasonings, treacle tarts, cloves, freshly sawn oak, sorrel, dried herbs and brandy snaps, plus cocoa powder, toasted oak shavings and toasted fennel seeds. Reduction brought out ginger cake, cinnamon boiled sweets, anthracite embers, rye bread, pumpkinseed oil and hessian. The neat palate dealt an initial punch of pencil shavings, spruce resin, retsina, fir wood and herbal teas. With a little time we found it developed nicely towards medicinal cough syrups, mashed banana with golden syrup and hints of mango and tarragon. Reduction brought gooseberries, satsuma, juniper wood, brown bread with fig chutney and caraway. Matured for nine years in a bourbon hogshead before being transferred into a first fill hybrid American and European oak hogshead, 60-40 split with toasted heads.