At first nosing we detected pocket-melted chocolate bars, before blackcurrant jam, fig paste, date molasses and walnut wine. Further nosing suggested almond brittle, caffè latte and dark chocolate with sea salt. Reduction brought meatier tones of oxtail soup, treacle, herbal ointments  and old waxed canvas. The mouth opened with red fruit teas, jammy strawberry wines, honey-roasted root vegetables and darker notes of aniseed, liquorice and black coffee, and impressions of some gloopy game meat stew. Water brought cherry cough sweets, bouillon powder, cloves, sultanas, five spice and boozy black forest gateau. Matured in a bourbon hogshead for 15 years before being transferred to a first fill STR barrique.