Tasting Panel Notes

The nose embodied the vibrant blackberry and blackcurrant fruit of a heavily oaked red wine before cinder toffee, cola and herbal ash settled on a sandy beach. The palate, however, was sweet and spicy with an amalgamation of milk chocolate, rum and raisin fudge and gingerbread biscuits, while Brazil nuts joined cocoa nibs and orange. Adding water brought about a notable change as strawberry syrup mixed into pink lemonade, and candied grapefruit combined with crème caramel in a Mediterranean orchard. Flavours now embraced orange barley sweets, fruit cordial and fragrant Turkish delight while the finish delved into the dry fruit skins of peaches, plums and grapes. After 11 years in an ex-bourbon hogshead this was transferred into a first fill American oak Pedro Ximenez hogshead.