We could tell straight away this was a heavier and oilier type of distillate. Lots of initial aromas of rapeseed oils, mechanical tool box rags, hessian cloth, olive oil and liquorice. Some dark fruit beers, black tea, red apple skins and dried cranberry. Water brought hints of wine must, lemon cough drops, myrtle, hawthorne and mustard power warmth. The palate maintained this sense of weight with notes of chopped dates, cinder toffee, aniseed sweets and heather honey cake. Also putty and waxiness. Water brought an elegant leathery note, along with plum wine, fir wood resins and more aniseed notes that included liquorice and some herbal liqueurs. Matured for 13 years in a bourbon hogshead before being transferred to a 1st fill American oak oloroso sherry hogshead.