Tasting Notes
Limited to 1 bottles per member
Pencil shavings and charred oak mixed with linseed oil and beeswax on pine wood before polished leather bound together burnt raisins, sticky toffee pudding and dates soaked in diesel. In the mouth a sticky syrup of marmalade, treacle and fruit chutney prepared the taste buds for dark navy rum, cloves, cinnamon and liquorice. Water took us to places of dark chocolate, espresso coffee and charred wood while toasted hot cross buns merged with figs, pears and walnuts. Flavours now embraced more tropical fruit while molasses and demerara sugar mixed into grapefruit juice and coconut oil. After spending 10 years in an ex-bourbon hogshead this was transferred to a 1st fill Spanish oak oloroso hogshead.