Tasting Notes
After nine years in ex-bourbon wood, this spent further time in a first-fill American oak PX hogshead. The nose discovered sweetness (prunes, Eccles cakes, golden syrup on porridge, toffee) and a wonderment of wood and leather – old bookshops and flamenco-battered floorboards came to mind. The palate was sweet but curious – brown sugar on burnt toast, fig jam, birnenbrot and candied orange, with pepper, liquorice and clove to finish. The reduced nose combined plum and apple chutney with treacle, raisins and sherry trifle. The palate’s intense, earthy sweetness suggested dark chocolate, malt loaf, molasses cake, sticky toffee pudding and sugary espresso dregs.