Plump dark fruits, pine needle tea, butterscotch and custard-filled croissants greeted the Panel's noses, followed by a slice of battenberg cake. All of the above was translated on to the palate, with accents of cracked black pepper and sea salt leading to a melt-in-the-mouth chunk of Turkish delight.

Water added rich mahogany to the nose, along with dates, red wine and mixed nuts on the palate. After 13 years in an ex-bourbon hogshead, we transferred this to a 1st fill American oak oloroso hogshead for the remainder of its maturation.