This multidimensional nose ranged from toasted nuts and jamon serrano to chocolate raisins, lavender oil and the smoky dryness of spiced vanilla. We found reassuring sweetness within the intensity of the palate – caramel logs, chocolate hazelnut spread, honey and cherries dipped in dark chocolate; plus white pepper, coffee, fig and eucalyptus. The reduced nose suggested dark sweetness (dates, brandy snaps, demerara) with lighter fragrances of laurel hedge and orange blossom. On the palate we now found oaty cereal bars with dark chocolate and cranberry pieces, cinnamon, pomegranate, peppercorns and oak. After 15 years in ex-bourbon wood, this was transferred into a second fill toasted hogshead.