For one Panelist, the nose evoked "my granny’s old shed on a hot day", while others contributed cherry chocolate cake, caramel biscuits, pine trees and red wine spilled on leather. That spilled wine haunted the palate too – perhaps now on oak – plus dried prunes and Thai papaya salad: sweet, earthy, mouth-drying and spicy.

Water improved it significantly, bringing vanilla ice cream, cinnamon danish pastries, chocolate rice crispies and bodegas to the nose. The palate enjoyed crème brûlée, chocolate-coated raisins and bourbon biscuits; ginger and oak warming the tail. After 11 years in ex-bourbon wood we introduced this to a 1st fill American oak Pedro Ximenez hogshead.