Sweet aromas of sugar-coated almonds, ripe cherries and vanilla merged with hazelnut oil and cocoa nibs on tinned peaches and orange skin. The nuts moved towards chocolate-coated brazils on the palate while cinnamon and nutmeg-spiced vanilla sponge cake joined flambéed banana, blueberries and toasted oak. Sesame and praline emerged with water, then shifted towards honey on toast, frangelico and juniper berries. Now vanilla custard oozed over raisin and cinnamon bagels before coffee beans and salted caramel combined on the finish. After nine years in an ex-bourbon barrel, this was transferred to a heavy-toast medium-char first fill barrel.