The nose suggested light fruit notes of apple, pear and sultana loaf with a nutty flip side of linseed oil and peanuts before arriving in a sweet demonstration of custard powder and icing sugar. However, concealed behind this alluring facade was an explosive palate of fireworks, liquorice, burnt raisins and burnt custard tart.

Big, chewy and viscous with coffee cake, maple syrup, parsnips and soot sweetly finishing with old leather and tobacco. After spending 13 years in an ex-bourbon hogshead it was transferred to a virgin oak hogshead for the remainder of its maturation.