The neat nose suggested a nicely funky and slightly old-school sherry profile, with lots of drying earthy notes, tobaccos, pickled walnuts, balsamic and game meats. There was also a hint of animalistic aged pinot noir. Water brought an acetic edge, along with unlit cigars in a humidor, sharp red and dark pickled fruits, aniseed, camphor and tomato vines. The neat palate was well in sync with the nose, showing lots of aged balsamic, walnut wine, pickled tarragon, beef stock, camphor and black pepper. Water maintained this sense of funkiness, while adding another leathery aspect and some medicinal impressions of tar extracts and herbal cough syrup. This was matured in a bourbon hogshead for six years before being transferred to a first fill Spanish oak oloroso hogshead.