The initial impressions we noted were of a distinctly leathery profile, full of spiced plum jam, cedar wood, maraschino juices and freshly baked, dark-grained breads. Water revealed further elements of cooking oils, hessian, flower honey and cupboard spices. The palate was elegantly chocolatey, with big impressions of fresh espresso, youthful calvados, a cider apple tang, spiced honey cake and some hints of lanolin and waxiness. Water enhanced the textural mouthfeel and rounded out the spiciness nicely, adding in more notes of honeys and waxes, along with dark beers and menthol tobacco. This was matured in an ex-bourbon hogshead for eight years before being transferred to a refill toasted French oak barrique.
