The distinctive woody whiff of old dunnage warehouse opened the doors for suggestions of soft fudge, nougat, toffee and dark chocolate pralines. Fruit followed with roasted peach and demerara sugar, overripe strawberries, gooseberries and rum soaked cherries before rich notes evolved of bitter chili chocolate, freshly ground coffee, tobacco and spiced orange chocolate covered marzipan.

The extended finish combined perfumed talcum powder with Chantilly cream and a varnished cricket bat. After spending 25 years in an ex-bourbon hogshead, this was transferred into a 1st fill American oak Pedro Ximenez hogshead for the remainder of its maturation.