First nosing suggested to us waxed jackets, pine needles and spice, plus raisins, mint julep, malted milk biscuits and old-school dunnage warehouses. Some water added many notes of walnuts, tobacco pouches, dried tarragon, mushroom powder and cookie dough. The palate was initially full of mineral oils, waxes, putty, chai tea, spiced winter ales and smooth notes of old calvados and sultanas. Water brought milk chocolate sweetness, fruit loaf, yellow plums, olive oil cake, pistachios and caramel sauce. This matured for 10 years in a bourbon hogshead before being transferred to a second fill Oloroso hogshead.
Ex-bourbon hogshead / 2nd fill Oloroso hogshead
