Tasting Notes
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A rich fusion of marmalade, mango and ripe dark fruits merged with nutmeg and demerara sugar in a juicy fruitcake with singed corners, while fragrant aromas of carnations and lychee washed over burnt toffee and pipe tobacco. The palate twisted the taste buds with an unexpected burst of sour cherries, cranberries and quince jelly dancing over molasses and treacle, before doing a zigzag into hazelnuts, Brazil nuts and Pedro Ximenez sherry. With water the fruitcake was adorned with marzipan, glace cherries and sultanas soaked in Jamaican rum. Cinnamon buns and creme brulee then merged with goji berries and fermenting pears in an old dunnage warehouse while on the palate came warming ginger with buttery biscuits, black cherries and gooseberries. After spending five years in an ex-bourbon hogshead this was transferred to a Cosecha wine first fill barrique for the remainder of its maturation.