The neat nose initially brought to mind aromas of youthful fruit brandies, apple sours, mineral oils, shoe leather and camphor, plus some toffee apples, burnt orange peels and buttery pastries. Water evolved things more towards dessert wines, flower pollens, brandy snaps, caramelised oatmeal and banoffee pie with whipped cream. The palate initially showed a thick texture and notes of cooking oils, bruised apples, cedar wood cigar boxes and pastis. Water brought a lighter profile that displayed almonds, ginger wine, banana liqueur, stewed rhubarb and muddled green herbs. Matured in a bourbon barrel for eight years before being transferred to re-charred American oak brandy barrel.e.