A vividly exotic aroma initially, one full of rum baba, pineapple chunks in syrup, dark fruits, toasted oak and dried red apple rings. Further notes of burnt caramel, candied orange peel and demerara sugar. With water, there was more baked pastry richness, glossy custard with sweet wines, maple pecan Danish and stewed apple cake drizzled with butterscotch.

The palate opened with abundant dark fruits, ripe plums, strawberry jam with almonds, and eucalyptus cough drops. With reduction, the panel noted salted caramel, gingerbread and orange marmalade, along with grilled pineapple, rum and raisin fudge and mango jam. Matured for 10 years in a bourbon hogshead before transfer to a 1st fill STR barrique.