Textbook

The Panel found the nose initially dominated by leafy sherry notes and warming wood spices. We agreed this one displayed a classical, slightly salty and earthy oloroso influence with additional notes of camphor, dunnage earthiness and plum cake. Some water brought out sultanas, Dundee cake and game meats with a hint of sweet stout. Neat, the palate was back to the wood spice profile and also displayed unlit cigars, treacle, rum 'n' raisin ice cream and hints of cinnamon. With water we got coffee and walnut cake, caramelised brown sugar, bitter cocoa and some lovely hints of salted caramel and orange oils. This was matured in a bourbon hogshead for nine years before being transferred to a first fill American oak oloroso hogshead.