The nose delivered heady aromas of Seville marmalade, candied orange slices dipped in dark chocolate, moscatel wine, fruit loaf and "browsing in a Christmas shop". On the taste we got fig rolls, lebkuchen, a chocolate orange and cherries in coca cola syrup, with hints of tobacco later.

The reduced nose had lots of dried fruits, brandy snaps, coffee creams, milk chocolate-coated caramel, and honey-drenched, clove-flavoured pears. The palate now offered rich flavours of marzipan, molasses cake, lemon peel and cassis; with ginger snaps, leather and cigar butts to finish. After 12 years in ex-bourbon wood, we put this into a 1st fill American oak Pedro Ximenez hogshead.