Tasting Notes
This opened sweetly, with aromas of flamed brûlée, spun sugar, honeycomb and toffee apples. The notes then moved to balsamic glaze, dates, raisins and roasted chestnuts. A shy leathery note was also uncovered. The palate proved divisive: one Panellist tasted apple, celery and vanilla pods, while another found crystallised ginger, dense wedding cake and barley sugars. With water the Panel were reunited, agreeing on savoury impressions of paprika, paella, more leather and toasted brazil nuts, balanced by sweet reminders of gooey maple syrup and a banana split. The final mouthful revealed chilli-infused poached pears in fortified wine, gingerbread cookies and a hint of liquorice. After 13 years in an ex-bourbon hogshead, we transferred this to a first fill Spanish oak oloroso hogshead for the remainder of its maturation.
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