Tasting Panel Notes

The neat nose bristled with eucalyptus and dried wild flowers. We also noted lemon oils, darjeeling tea with citrus fruits, light waxy tones and touches of cocoa powder and ground coffee. With water it gathered some gamey notes and impressions of meat stock, cranberry gravy and toffee apples. A lovely sense of freshly baked brown bread and sweeter impressions of golden syrup were also agreed upon by the Panel. The palate opened with milk chocolate, herbal bitters, ointments and notes of banana baked in honey. Water brought pure dark fruit notes of sultana, banana bread, fruit loaf, wood spices and hints of tangerine, cranberries and fudge. This was matured in a bourbon hogshead for eight years before being transferred to a first fill American oak oloroso hogshead.