Fresh and highly volatile aromas lifted green grass and malted cereal notes above banana skins, stone fruits and dessert wine while cask char and peppermint suggested rye whisky. The palate however, was abound with the juicy fruits of orange and satsumas with sticky sweet butterscotch, caramel and pain au chocolat with dill, sage and cloves.

Water brought out a light raisin note of Pedro Ximenez sherry alongside toasted oak, star anise and cinnamon mixed with melted butter. Flavours now embraced fudge, custard and banoffee pie with nutmeg and coriander within creamy textures and a return to menthol on the finish. After spending 11 years in an ex-bourbon barrel this was transferred to a heavily toasted, medium charred 2nd fill hogshead for the remainder of its maturation.