Line dancing in the Deadwood saloon

Nosing cowboy boots, saddles and wood, our Panellists were line dancing in the Deadwood saloon before eating sugared almonds, marzipan and custard pastries. The palate ranged from toffee and syrup through hazelnuts and spice to blackcurrant jam and quince jelly with a dry, ashy finish. The reduced nose found barley sugars in a leather jacket pocket and chocolate-covered caramels in an old school desk. The palate now had gingerbread, toasted cereals and chewed pencils with some astringency (pink grapefruit, lemon meringue pie with raspberries). After 11 years in ex-bourbon wood we transferred this to a first fill Spanish oak oloroso hogshead.