The sumptuous nose was immediately evocative of shoe leather, brown bread, toasted sunflower seeds, espresso and cocoa powder. In time we also found it revealed mineral oils and pumpernickel bread spiciness. Reduction brought many notes of cured game meats, walnut wine, green muddled herbs with ginger syrup, unctuous earthiness and figs in honey. Just gorgeous!

The palate was leafy and earthy up front, with bitter dark chocolate, treacle, bouillon powder, umami paste and chopped walnuts. A little water made the whole more complex once again; lots of mulchy earthy and tobacco vibes, toasted almonds, paprika, balsamic glaze, marzipan and rancio. Matured for 13 years in a bourbon hogshead, this was then transferred to a 1st fill Spanish oak oloroso hogshead.