Tasting Notes
Re-racked at three years from a bourbon hoggie into the PX hogshead previously inhabited by 1.206; the result is unusual, to say the least – nosing of leather shoes, tea chests and sherry-soaked wood, earl grey tea and potpourri, jamón serrano, dark chocolate, gingerbread and date molasses. In the mouth, we identified Spanish Christmas biscuits (polvorónes), treacle scones, cinder toffee and green ginger wine, dried pears and chocolate-dipped dates; woody tannins balanced by intense sweetness. Water brought marrons glacés, balsamico, fernet and railways sleepers to the nose and apple chutney, liquorice, cinnamon, coconut and cherries in dark chocolate to the palate.