Cask No. 36.222

The nose was like diving from a giant walnut into a sea of sweet red wine and brandy. Figs, apricots and plums bobbed up and down, the ripples spreading out towards flambéed bananas and shortbread sunbeds. Elements of liquorice flooded the palate alongside a thick layer of marzipan in a raisin-rich sponge cake. Divine spices then merged as cinnamon and mace met the warmth of fresh ginger. Water elevated us to floral notes of gorse flowers, orange blossom and Turkish delight. Now prunes arrived wrapped in bacon, and grilled pork chops were served with a glaze of sticky Pedro Ximénez sherry. After spending 10 years in an ex-bourbon hogshead this was transferred to a first fill Spanish oak oloroso hogshead for the remainder of its maturation.