An immediately pleasing and well-rounded nose, our initial notes included brown bread spread with treacle, buttered popcorn, black forest gateau, shoe polish, sultanas, black coffee with sugar, walnut ice cream and sweet heather beers. Water brought peat liqueur, fir wood resins, baked apples, mineral oils and game meats, plus a big dollop of dark fruit chutney and hints of orange wine. When neat, the palate displayed a firm tannin structure, with rye bread spices, runny honey and tea tree oils, as well as camphor and big notes of tiramisu, herbal wines and rancio. Reduction brought fruit liqueurs, treacle, sweet black tea and notes of dried papya and herbal cough syrups, making this dense, sticky and delicious. Matured for 13 years in a bourbon hogshead, this was then transferred to a first fill Spanish oak oloroso hogshead.