Cask No. 133.3

A superbly juicy and vivid aroma greeted the Panel: full-on plum jams, fruit-scented pipe tobaccos, hot-house flowers, tangerines, swiss rolls and peaches poached in red wine. We were all fans. Reduction brought out more aromatic notes of heather flowers, wine cellar must and aged calvados, plus a suggestion of marmalade sandwiches. The palate was initially dominated by red liquorice, treacle, stewed dark fruits and honey with a kiss of oak-heavy red wine. Reduction gave the impression of bananas baked in honey, dark plummy fruits, sappy fir woods, jasmine tea and some rather mentholic impressions such as tea tree oil and eucalyptus. This was matured in a new oak barrel for three years before being transferred to a first fill banylus barrique.