A fresh tartness greeted us with the invigorating waft of damp pine forest and lime juice with balsamic vinegar over red onions. Lime juice moved towards frozen margaritas ahead of red apples that ventured into more musty terrain with noble rot dessert wine and leather.

Water released pear drops and toasted pine nuts with stuffed vine leaves. Greasy notes appeared with a mouth-coating viscosity like old engine oil mixed with orange zest. Black cherry pie and apple turnovers made way for a balanced finish of dry oak with mint yogurt and Moroccan spices. After spending 27 years in an ex-bourbon hogshead this was transferred to a 2nd fill toasted hogshead for the remainder of its maturation.