Cask No. 13.101

Delightful aromas of toffee sauce on vanilla ice cream merged with oily croissants filled with peanut butter and topped with dark chocolate and cocoa nibs. The palate, however, was a hefty blend of fresh figs, plums and marmalade alongside tobacco leaves, cloves and lots of ginger. With water came an earthier demeanour; figs and orange remained but now with rain drops in a pine forest, new suede boots and liquorice-scented navy rum. Meaty notes had appeared as glazed pork belly joined roast beef with toasted chestnuts, molasses and sweet-scented cigars. After spending five years in a bourbon barrel, this was transferred to a first fill Spanish oak Pedro Ximénez hogshead.