The nose – sweet peat reek, bandages, earthy; plums soaked in brandy, burnt toast with marmalade and jam. The taste – earthy, deep, woody – syrup of figs, aniseed, liquorice; venison with juniper, dark chocolate, fruits of the forest, red currant, leather and pears poached in wine.
The reduced nose – antiseptic and medicinal, woollen socks on an Aga stove, venison goulash, banana toffee and smoke. The reduced palate – chewy and substantial – toffee apple rolled in embers, pickled ginger and blood orange – lots going on and great fun. After 11 years in a bourbon hoggie we moved this into a 1st fill charred red wine barrique.