Tasting Panel Notes

Some of us identified herbal or floral aromas and "barnacle-encrusted ships' timbers" – but one Panellist imagined a changing room after a rugby game; the mud and muscle rub leading on to beer and burgers. The palate’s apple and custard sweetness went head-to-head against earthier notes of apricot, liquorice, black tea, tarry driftwood on bonfires, sweet potato fries and merguez sausages. The reduced nose picked up salted ham, beef jerky and a new car smell. The palate balanced cured meats and tropical fruits, with maritime and sherry notes in the background. This is from a first fill American oak ex-PX hogshead, after an initial eight years in ex-bourbon wood.