Tasting Notes
The neat nose suggested emulsion paints, blackcurrant jam, brown bread spread with treacle and curious notes of mint sauce, dark chocolate and walnut wine. Classically sherried but also unctuous, this was earthy and rather savoury. Reduction brought a lovely vibe of warm, damp petrichor, plum wine, balsamic glaze and damson preserve. Overall, it was much more playful and fruity once diluted. The palate opened with peanut brittle, runny honey and a more clearly defined PX sherry sweetness. Beyond that there were creamy wood lactones, graphite oil, cola syrup and pecan pie balanced with a tang of salty liquorice. Water brought further notes of clean wood spices, cinnamon sugar, baked banana, salted toffee sauce and dark, earthy teas, with a sense of herbal bitters in the aftertaste. Matured for 12 years in a bourbon hogshead, this was then transferred to a first fill American oak PX sherry hogshead.