There's sweet pastries and runny honey at first. Then molten toffee, salted caramel, coconut wafers, gorse, heather flowers, talcum powder and shilling ales. A hearty dollop of fruity muesli too. A little water brings turmeric and dried thyme. A bouquet garni of herbs, shoe polish, new leather, pine cones and Earl Grey tea. Some bandages wrapped around a light sootiness and some slabs of wet concrete.
The palate fizzes like lemon vitamin tablets in soda water. There's sheep wool, soft medical waxes, butter biscuits, aged calvados, green banana, heather honey and lemon balm. After reduction there's more warm spices, lime pith, pink grapefruit, tarragon, wax, tobacco leaf, green pepper and potpourri. Matured for 9 years in a bourbon hogshead before transfer to a "number 4" heavily charred new oak hogshead.