After 12 years in ex-bourbon wood, we introduced this to a first fill Spanish oak oloroso hogshead. The nose had sherry and peat smoke, maple syrup, balsamic and charred wood; then Fiorentina steak cooked over charcoal. The powerful palate had good sweetness (cherry cola syrup, sticky toffee pudding, ice cream) linked with an after-dinner cigar box and leather armchair moment. The reduced nose evoked barbecue smells at a formula one racetrack followed by plums cooked with muscovado and cloves. The palate still had undeniable sherry, plus bacon rolls served on waxed wood and a dry finish of cigar ash, bitter chocolate and charred pastry.