We found a nose that was rich and treacly, with brandy snaps, cinder toffee, Stroop waffles, dates, black tea, HP sauce, balsamic reduction, lavender perfume and unlit cigars. The unreduced palate was substantial and mouth-filling – flavours of sherry, leather, burnt sticks, creosote, marmite, ‘fly cemeteries’ and pain au chocolat, with some smoky bacon and dry-rub ribs as well. The reduced nose found rum baba, honeyed figs, aromatic duck, gingerbread, hibiscus tea and dark cherries in chocolate. The palate was now toasted coconut flapjacks, liquorice and prunes – dark and sumptuous, with good chewy textures; brown sugar sweetness nicely balancing the dry oak.