Tasting Notes
Our nose was greeted with peppercorns in a warm leather satchel, tucked away in the pocket of a waxed cotton jacket. On the palate we were cold-smoking cheddar, roast beef and rye bread with mesquite wood. Adding water brought forward sweet and herbaceous treats, where cinder toffee and treacle mingled with thyme and buttered digestive biscuits. The palate was also now sweet-savoury, with Christmas cake and golden syrup on wholemeal bread, followed shortly by a chilli spice that numbed the mouth. After nine years in an ex-bourbon hogshead, we transferred this to a first fill Spanish oak oloroso hogshead for the remainder of its maturation.