The neat nose quivered with big, juicy dark things like Christmas pudding, mincemeat stewing in Cognac, orange oils, hardwood varnish, rosewater and Turkish Delight. Beyond that we also found peach schnapps, orange cocktail bitters and aged Cointreau. With water we found pear chutney with winter spices, chocolate spread on brown bread, mineral oils, shoe leather and crystallised orange peels.

The neat palate opened with cinnamon swirl pastries, pink grapefruit, Australian muscat wine and blood orange segments drizzled with pomegranate molasses. Reduction brought out notes of cinder toffee, dried thyme, fuzzy peaches and stem ginger in syrup. Matured for 3 years in a bourbon barrel before transfer to a 1st fill Muscat of Setubal barrique.