The first notes are typical of ex-sherrywood maturation: lightly sulphury, with struck matches, or as one put it ‘home-made egg mayo with granary bread’. The sulphur notes soon blow off, leaving yeasty, sour pumpernickelbread and baked pecan pie. At natural strength the taste is very sweet, burnt and aggressive. Water re-introduces the sulphur notes, which linger behind burnt toast spread with butter and bramble jelly or plum jam, and later treacle toffee. In the mouth, the texture is thick and smooth, the taste very sweet and slightly bitter, with raw brambles and redcurrants.