We found this one initially aromatic, sweet and resinous. There were many individual and playful notes of sultana, pecan and raisin, alongside toffee, treacle fudge and milk chocolate praline. Beyond this the Panel noted some firmer and drier aspects, such as waxed hessian canvas and espresso. Water added a sooty edge and brought out aged calvados, wild strawberry and sweet liquorice. When neat, the palate was spicy and displayed rich notes of aged ruby ales, dark fruit chutneys, freshly sawn hardwoods and bitter chocolate. With reduction we found walnut oils, cinnamon pastries, star anise, brown bread and smoky bacon jam. Matured in a bourbon hogshead for nine years, this was then transferred to a first fill American oak PX hogshead.