Hazelnut oil and maple syrup oozed over roasted chestnuts served on a platter of caramel wafers, while toasted pine nuts suggested oloroso sherry and tawny port. The palate opened into an abyss of chocolate-coated brazil nuts, panna cotta and raisins soaked in dark rum. Fruity notes now arrived with fig jam, bramble compote and blueberry pancakes topped with muscovado sugar. Water opened the aromas into truffles, herbal liqueur and apple pickle, with lovely spices from cloves, nutmeg and cinnamon. Divine nut oil textures remained throughout, joined by avocado and coconut oil on the finish alongside marzipan and devilishly tasty hoisin sauce. This spent 13 years in a bourbon hogshead before being transferred to a Spanish oak oloroso hogshead.