Robust aromas conjured a sticky blend of tar, molasses and maple syrup that oozed over oxidized fruit and heavy oak like sherry treacle in a solera. Rum-soaked raisins, cinnamon and nutmeg joined with black olives and prunes on a bed of orange, ginger and liquorice root.

Water released notes of wine like Tokaji and Armagnac with shredded coconut and fennel seeds. The palate combined hazelnuts and roasted chestnuts with hints of coal scuttle and heavy fruit cake that lasted onto a finish bound by charcoal and strong black tea. At sixteen years of age we combined two 2nd fill bourbon barrels, originally filled on the same day, into a 1st fill Pedro Ximenez butt.