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A robust and unctuous aroma greeted us. Sweet raisins, figs, sultanas and a myriad display of sticky dark fruits. Malt loaf, booze-soaked Dundee cake, prunes simmered in armagnac, black truffle and balsamic reduction. With water we got sweeter and lighter fruit tones like guava, mango jam, red fruit cordials and then pipe tobacco, damp and musty wine cellars, aged Tokaji and plum wines. The neat palate was big, punchy and assertively spicy. Lots of dried pink peppercorns, tabasco sauce, wild strawberries, paprika, chilli chutney and juniper gravy. Water brought out cinnamon swirl pastries, black miso, dried mint, old orange wines, cardamom and strong Irish coffee. Previously in an American oak butt for seven years before being transferred to a first fill Spanish oak oloroso butt.