A big and sumptuous nose of treacle pudding, dried figs, fresh pear cake, ginger biscuits, old wine cellars, leaf mulch, chocolate sauce, strawberry-scented tobacco and aged Madeira drizzled over fresh lychees. Water gives us café latte, roast chestnuts, milk chocolate, carnations, toasted almond flakes, chocolate spread, pencil shavings, sheep wool, soft earthiness, unlit cigars lost in a new handbag and game meats.
The palate is alive with spiced honey cake, aged sweet wines, rosewater, jasmine tea, cherry marmalade, wood spice, black pepper, wax and methylated oils. A little water brings out coffee tequila liqueur, rosehips, mint leaf, wood extracts, cocoa powder, pink peppercorns, dried thyme, Bovril and old workshops. Matured for 6 years in an Oloroso butt before transfer to a 2nd fill Spanish oak PX butt.