Scorched orange peel, dried apricots and tart marmalade merged with old fashioned cocktails, sugared almonds and maple syrup mixed into linseed oil, orange liqueur and melted ghee. The palate was spicy, with wasabi and ginger, but quickly softened to kumquats, satsumas and candied orange icing on an oak stave. Adding water released orange oil and molasses in a heavy Christmas cake mix, laden with cloves, cinnamon and thick syrup. The oily textures had now taken on waxy tones that coated clementine segments, pineapple and dried mango, while firm oak tannins remained in the background. Following nine years in a bourbon hogshead, this was transferred to an American oak Pedro Ximénez hogshead.