Complex aromas merged marmalade, tinned fruit salad and fruit loaf with black tea, aged cognac and beeswax on toasted oak. The palate was rich and complex with sherry notes mixing with cranberries, almonds, hazelnuts while hints of matchbox joined sticky caramel. Water accentuated the cognac aromas but now with figs, walnuts and Christmas pudding. Then layers of herbs and chocolate-covered ripe banana, melon and oak tannins with a hint of wood polish.

Tannins continued onto the palate to be joined by orange peel, cranberry sauce and cola before warming spices and espresso coffee combined with cask char, roast venison and matchsticks. After spending 17 years in an ex-oloroso butt this was transferred to a heavily charred 1st fill puncheon for the remainder of its maturation.