After eight years in ex-bourbon wood, this spent the rest of its days in a first fill oloroso hogshead. The nose wafted subtle sweet nutty notes of sugared almonds, nut brittle, brandy snaps, apricot jam, candy floss and brown Norwegian cheese, along with some floral perfumes. The palate was richer, drier and darker, with petits fours, wine-soaked wood, caramelised red onion jam, coffee grounds, muscovado, roast chestnuts and Christmas spices. There was more traybake sweetness on the reduced nose (raisins, chocolate, nuts, cherries), but with ginger this time. On the palate, we got Turkish delight (rose and pistachio), liquorice allsorts, clove sweets and butterscotch.