Soy sauce on Christmas cake

This was a headlong dive into a world of intense sherry aromas. We got beef extract, cured game meats, and burnt brisket ends slathered in barbecue sauce, plus sticky malt loaf, Christmas cake and some deeply umami notes of nori and soy sauce. With water it became woodier but in a wonderfully complex and spicy way. There were also more dark-grained breads on display, along with tobaccos and spiced dark fruit chutney. The palate showed intense and concentrated sherry influence, with loads of sultanas, raisins, clove, cinnamon and nutmeg. With water it veered into green walnut liqueur and natural tar extracts, with some ruby ales and pickled fruits in the aftertaste. This was matured in a bourbon hogshead for five years before being transferred to a first fill Spanish oak oloroso hogshead.