The sherry influence hit our noses with balsamico drizzled over figs, lemon zest and leather shoes dancing on floorboards where cigarette ash and wine have been spilled. The palate combined the rich sweetness of treacle tarts, red liquorice, dried fruits and pomegranate molasses with mulled wine spices.

In reduction, the nose balanced vanilla custard slice with darker notes of black tea, pumpernickel and molasses. The palate had dark chocolate, raisins and blackcurrants to start and mouth-drying halva, cinnamon and cigar butts on the finish. We transferred this from an oloroso butt to a 1st fill Pedro Ximenez butt (Spanish oak) after 10 years.