Smell for leather

The Panel detected initial notes of leather, runny honey, camphor and the familiar fat waxiness of this worm tub-influenced distillate. We also found some lovely earthy notes, tobacco leaf and a very slightly salty sherry character too. Water brought out some wood sap, along with sultanas, crushed ivy, clay and notes of aniseed, golden syrup and plum jam. The palate was initially wonderfully fat and and meaty, with impressions of bacon jam, hot cross buns and salted liquorice all noted. It was also still very nicely leathery. Reduction enhanced this big, bold richness and brought notes of dessert wines, burnt caramel, pickled walnuts and dark fruits soaking in Spanish brandy. This was matured in a bourbon hogshead for 12 years before being transferred to a second fill American oak PX hogshead.