A red fruit scented Beaujolais nouveau, sweet abundance of red fruit compotes, furniture polish, treacle tart, nutmeg and spiced fruit chutneys. Also plum wine, orange bitters and sweet roasted peppers. Water brings toasted brioche, buttery croissant, raisins, youthful Petite Champagne cognac, menthol toothpaste and herbal resins - like an aged herbal liqueur.

In the mouth, initially, it’s all strawberry jam, wood char, frying bacon, serrano ham, black pepper and maraschino cherry. Some chili oil gives heat and there are suggestions of truffle pecorino and chocolate syrups. Reduction enhances the savoury aspects with notes of brown bread, coal dust, sooty ointments, aspirin, honeydew melon, camphor, sour cherries and blackcurrant cordial. Matured for 9 years in a bourbon hogshead before transfer to a 1st fill charred red wine barrique.