The panel found this immediately earthy and organic with plum chutney, spicy wood, honey cake, molasses, pomegranate syrup, menthol sweets, lemon butter and pear liqueur. A little water revealed Jagermeister, flapjacks, flambéed raisins, throat sweets, orange bitters, lemon oil, blossom, coriander marmalade and coal hearths.
On the palate there was charred pineapple with herbal sweetness and some summer fruit barley water. Also notes of grape must, aged Riesling, wax, mineral oil and dried tarragon. Reduction gave deeper tannins, malt loaf, honey comb, cinnamon buns, lanolin, paraffin wax, rosewater and Earl Grey tea. Matured for 13 years in a bourbon hogshead before being transferred to a 1st fill PX sherry hogshead for the remainder of its maturation.