Cask No. 44.190

Big aromas caused a deluge of bramley apples, plum jam and assam tea to crash through the chocolate soil and leaf mulch on a forest floor. Beetroot brownies, treacle tarts and chestnuts became caught in the waves as they cascaded between oak trees and sappy pines. Adding water delivered sticky cough syrup packed with orange oil, lavender and cooling camphor before heavy black forest gateaux landed alongside prunes, cherries and sultanas soaked in armagnac. The sweet and thick syrup remained through to the finish, where it was joined by earthy clay flowerpots, split logs and the cooling sensation of mint chocolates. After spending 18 years in an ex-bourbon hogshead this was transferred to a first fill hogshead for the remainder of its maturation.