After nine years in ex-bourbon wood, we transferred this into a first fill Spanish oak oloroso hogshead. The nose was rich with venison in a red wine reduction, plus sherry trifle, bramble jam, hard toffee and chocolate brownies, perfumed cigarettes and oak. The palate had a sweet and savoury synthesis – mouth-watering red fruits (strawberry, cranberry) led into mulled wine and coconut Peshawari naan, then a finish of salted nuts, dark chocolate and oak. On the reduced nose, sachertorte and chocolate oranges met crispy aromatic duck. On the palate, we found figs, dates and prunes, treacle tart and floral honey, rolling tobacco and apples cooked with cinnamon and clove.