The panel found the nose to be immediately liqueur-ish in texture. Notes of mandarin oil, runny honey, flambeed banana and aged calvados. Thyme infused pears, treacle sponge, blood orange and ripe vine tomatoes in a warm greenhouse. With water the nose opened up beautifully. Butterscotch, farmyard, greengage jam, hessian and toasted mustard seed all emerged. The palate was wonderfully juicy and oily in texture.
After 10 years in an ex-bourbon hogshead this was transferred to a 1st fill charred red wine barrique.
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