A spectacularly old school sherried aroma riddled with plum sauce, star anise, polished hardwoods, old leather furniture, beeswax, walnut oils, hessian, dark chocolate, rancio and damp earthen floored wine cellars. Hints of rum funk, balsamic and toffee apples. With water there’s freshly brewed coffee, sweet plum wines, aged pinot noir, game meats, dates, demerara sugar, coal dust, tiger balm, liquorice and earthy turmeric. The mouth is full and rich with strewed dark fruits, aged cognacs, soy sauce, mutton stew, cola cubes, menthol sweeties, darjeeling tea and heather honey. Water brings out a more saline edge, salty liquorice with pine cones, mineral oils, more rancio, battenberg cake, salted almonds, aged rum and mint flavoured medicines. Matured for 14 years in a bourbon hogshead before transfer to a first fill PX hogshead.
Cask: First-fill Pedro Ximenez hogshead Age: 16 years Date distilled: June 2002 Alcohol: 56.6% USA allocation: 90 bottles