An initial nose that suggested toasty and polished oak, serrano ham, waxed canvass, tea tree oil and aged demerara rum. Also touches of Spanish brandy, cocoa nibs and apple chutney. Some water brought out a surprising depth with putty, camphor, cooking oils, raisins and aged pinot noir. In the mouth we got toasted coconut, clove syrup, banana rum cocktails, mineral oils, leather, game meats and posh ginger beer. Reduction added a warm black pepper quality, along with liquorice, furniture oils, lanolin, wintergreen and fennel seed. Sweet cinnamon and some stodgy madeira cake in the finish. Matured in a bourbon hogshead for 29 years before transfer to a 1st fill Spanish oak oloroso sherry hogshead.