The nose was rich and opulent with oily cured Spanish ham, ginger wine and prunes soaked in cream sherry. Sweet and spicy aromas of ginger wine and cinder toffee continued on the palate where they were joined by red apples, citrus peel and peaches. Creme caramel and coconut introduced creamy textures to compliment walnuts, pain au raisin and soft leather. With water came honey and linseed oil on exotic hardwoods with figs and grapes on black forest gateau. Orange oil and mandarins emerged on the palate with barbecued pineapple, toasted oak, and coconut while dark chocolate and menthol combined with soft wax on the finish. After spending 8 years in an ex-bourbon hogshead this was transferred to a first fill ex-oloroso hogshead for the remainder of its maturation.

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