Tasting Notes
Within a dark creosote-covered cauldron bubbled away a treacly syrup of liquorice, fudge and oily Iberico ham with sprinklings of wood spices, sawdust and furniture polish. Heady spices combined cloves, nutmeg and allspice in a sticky mulled wine laced with armagnac, cherries and a dash of balsamic vinegar. Adding water to the mix released aromas of bramble jam mixed with freshly cut wood abundant with sweet spice, vanilla and crunchy honeycomb. Flavours had now deepened further with leather and tobacco notes joining chocolate, marmalade and plums before wood ash and chalky textures combined on the finish. After spending 11 years in an ex-bourbon hogshead, this was transferred to a 1st fill American oak pedro ximinez hogshead for the remainder of its maturation.