The nose suggested wood smoke, chimney sweepings and burnt fruit cake, hoisin duck and grilled prawns with a balsamic glaze. The palate was a beautiful intermingling of sweetness and smoke – toffee apples and autumn bonfires, cigar ends, pink antiseptic ointment and hints of smoked fish. With water, our noses found orchard fruits and woodchips, pistachios, wasabi peas and barbequed sausages with honey glaze and fried onions. The reduced palate turned more herbal and medicinal, with crispy seaweed and a dry, chalky finish; quite an alternative trip for this make. After 11 years in ex-bourbon wood we transferred this into a first fill Spanish oak oloroso hogshead.