The initial nose was enticingly lean, clean and spicy! Abundant notes of warm rye bread with dark fruit chutneys, tamarind, blood orange marmalade and tangerine peel. Also game meats, lanolin and freshly brewed espresso. Water brought wet leaves, mossy freshness and petrichor. Hints of Baileys in hot cocoa, old leather, caraway and toasted walnuts. The palate was prickling with the heat of hot chilli and lime pickle first. Then it eased back with caramelised brown sugars, pickled ginger, Jamaica cake, sweetheart stout and cranberry jelly. Water softened everything up to reveal meaty German dark ales, aged cheng pi orange peels, spiced black teas, cocktail bitters and earthy leaf mulch. Previously in an American oak oloroso butt for seven years before being transferred to a first fill Spanish oak oloroso butt.