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A rich and earthy aroma up front, one which incorporated honey roast parsnips, mead, cherry bakewell tart, chopped hazelnuts, ground ginger, green peppercorns and red wine reduction. Water brought out dried mint, menthol tobacco, aged pinot noir, red fruit teas, bramble jam and rhubarb crumble with custard. The neat palate displayed a big up front hit of aged ruby ale, then poached plums, ginger wine, all-bran with icing sugar, sticky Australian dessert wines, camphor and plum sauce. Reduction brought notes of hawthorne, wild strawberry, jasmine tea, prune eau de vie and liquorice. Matured for 9 years in a bourbon hogshead before transfer to a 2nd fill charred red wine barrique.