Tasting Notes
The Panel immediately detected classical aromas of cedar wood cigar boxes and cigar humidor must, plus cough medicines laced with natural tar extracts, before alighting on fir wood resins and bouquet garni of dried herbs. Water added textbook sherry notes of sultana, moist Dundee cake and umami liquid seasonings. The neat palate opened with dates caramelised in muscovado sugar, fir wood extracts, lemon cough drops and strawberry-scented pipe tobacco. Reduction brought more complex flavours such as chai tea, eucalyptus, rosewood, camphor and lamp oil. This was matured in a bourbon hogshead for eight years before being transferred to a first fill American oak PX sherry hogshead.