Warm as toast

A drying and subtly spicy aroma greeted the Panel, with impressions of ginger powder, dried-out pollens, wintergreen and a variety of medicines all being noted. We also got baked lemons, wild fennel and warm brown bread. Some reduction offered brighter cereal characteristics, fresh linens, apple distillate and other youthful fruit brandy vibes. The palate, when neat, was robust and malty, with oak spices, peppery watercress, old-style malty beers and shoe polish. Water brought buttery porridge, barley sugars, malted milk and gorse flower.