Tasting Notes
Limited to 1 bottle per member
Salty sea air gusted through a pine forest and over bee hives oozing with heather honey. Galangal and North African spices then merged with figs, dates and rum fudge while toasted almonds joined puffed breakfast cereals. The palate was rich and weighty with raisins and heavily oaked spicy red wine. Raisins were served with sticky toffee pudding as honey returned alongside spiced red cabbage. With water we found candied ginger as aromas turned festive with Christmas pudding and brandy butter. Orange oil and treacle coated pumpernickel bread and coconut joined buttery textures. Finally maritime characters returned, firstly with salted caramel, followed by lobster in a sweet sherry sauce. After spending 10 years in an ex-bourbon hogshead this was transferred to a 1st fill Spanish oak oloroso hogshead for the remainder of its maturation.