Initially we got creamy coconut macaroon, milk chocolate, wood spices, winter mulling spices, hessian, natural tar, creamola foam, caramelised pears and long aged orange liqueurs. We agreed that the combination of woods from the unusual cask type really worked well here. Water brought out red liquorice, flambeed banana, cookie dough and Belgian waffles with whipped cream. In the mouth this one was initially very spicy with grippy, clean tannins. This gave way swiftly to exotic hardwood resins, furniture oils, baked peaches, cinnamon pastries, herbal bitters and hessian. Reduction brought sweet peppermint, spiced plum duff, liquorice, sweet herbal liqueurs and aniseed. Previously in a bourbon hogshead for 9 years before transfer to a 1st fill custom toasted American and European oak barrique.