At first nosing the Panel detected waxed hessian, oiled wood, dried dark fruits and oils of the sunflower and engine varieties. We also got big impressions of earthy, dank dunnage warehouse, long-aged balsamic sherry and black olive. Reduction brought Iberico ham, leather, pure camphor and pipe tobacco with a complement of figs in syrup and aged armagnac. The palate was initially very intense, with powerful dark chocolate, roasted artichokes in olive oil, and dark fruit cake. Water brought almond paste, cream sherry, a hot hint of cayenne pepper, fresh espresso, and coffee and walnut cake. This was matured in a bourbon hogshead for 13 years before being transferred to a first  fill PX hogshead.