Tasting Notes
A spicy and leathery profile at first nosing. Hot cross buns, cured game meats, aged pinot noir and sautéed forest mushrooms. We also had a sense of leaf mulch, petrichor and hoisin sauce. Water brought further meaty vibes such as beef jerky, rib glaze, hessian, putty and jasmine tea. The neat palate was a dive into a spice market, with bitter cocoa, charred steak, some 1950s Fernet Branca and something akin to mulled Buckfast! With water we found big umami things like soy sauce, cocktail bitters, beef stock and natural tar extract. Matured for 11 years in a bourbon hogshead before transfer to a 1st fill Spanish oak oloroso sherry hogshead.