The Panel felt this expressed a wonderfully mentholated style of sherry at first nosing – lightly salty, with cured game meats, tangy red fruit teas, chopped dates, sultanas and hints of eucalyptus. Some reduction brought lighter and more floral tones, along with a lovely drying quality to the sherry and notes of unlit cigars, herbal resins and orange muscat wine. The neat palate was initially full of sweet, dark fruit cordials, sweet liquorice, herbal liqueurs and pine resins, plus some impressions of aged triple sec and ginger wine. Water evolved things towards sweet sultanas stewing in cognac, chocolate-covered raisins, chai tea, fig jam and cranberry jelly. This matured in an ex-oloroso butt for 10 years before being transferred to a first fill Spanish oak Pedro Ximénez sherry butt.