A comforting fragrance filled the room as frankincense and cinnamon blended with toasted malt loaf and cherry bakewells to give a heavy sense of sweetness. Then strawberry jelly gave way to raisoned grapes and sticky dessert wine accompanied by weighty Madeira cake. Water encouraged an even darker temperament as prunes, dates and pedro ximinez sherry paved the way for fruit cake and mince pies with brandy butter. We finally moved on to the palate, undeniably smooth with a mouth-watering juiciness encased in chewy toffee and caramel with brazil nuts and chocolate nibs. Battenberg cake and butter icing brought more sugary delights before we rounded up with stewed pears and plums covered in dark chocolate sauce.
Cask: Second-fill Sherry butt Age: 20 years Date distilled: April 1997 Alcohol: 56.5% USA allocation: 60 bottles