Bottle limited to 2 per member
The nose was deep, dark and mysterious – Demerara, treacle scones, rum and raisin, melted roofing tar, cough syrup, Euthymol toothpaste and polished wood. The palate didn’t just warm our cockles – it set them aflame – Madeira cake, black pepper, Fernet Branca, dark chocolate and marmalade cake, leather, liquorice root and clove-infused Muscovado. The reduced nose had medjool dates, malt loaf, molasses and manuka, Jamaica ginger cake and espresso dregs with brown sugar. The palate – syrup of figs, pipe tobacco, crème de cassis, treacle, dark cherries and venison cooked in port. After 11 years in ex-bourbon wood, we transferred this into a new oak, heavy char hogshead.