Rich and toasty aromas of teacakes and toffee combined with cinnamon, nutmeg and star anise in a heavy fruitcake topped with molasses and dates. The palate was equally as sumptuous with oozing dark treacle, Manuka honey and brittle toffee over prunes, raisins and coffee beans in dark navy rum.

With water came a wave of bitter orange marmalade, black forest gateau and slightly charred hot cross buns full of sweet spice. The palate continued with burnt orange peel, chocolate malt and cocoa powder but now with coconut flakes, tobacco and liquorice stick. After spending 5 years in an oloroso butt this was transferred to a second fill toasted oak butt for the remainder of its maturation.