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We found the nose slightly closed at first, but pleasingly tart and crisp with lots of aromas of bruised apples emerging over time. Then pecan pie, carbon paper and some subtle sooty notes. Hints of glossy magazines and clotted cream. With water we got thicker notes of shoe polish, red cola, rainbow sherbet, liquorice and rice wine. The mouth was immediately more classically grainy and sweet. Notes of Madeira sponge cake, young Calvados, green acidity, cinnamon sugar and a wee tingle of chilli warmth. With water the wood goes up a few notches, more tannic, spicy, strong teas, flambeed banana, garibaldi biscuit, gingerbread and finishing with soft notes of fudge and sunflower oil. Matured for 11 years in a bourbon barrel before being transfered to a second fill heavy toast medium char hogshead.