This nose achieved a sweet/acidic balance – fudge donuts and sticky toffee pudding against damson gin and cherry liqueur chocolates; also some pleasant wood notes. That wood hit the palate dead centre – black pepper, nutmeg, cinnamon and charred oak, yet we agreed it was rounded and silky with toffee apple sweetness. The reduced nose combined melon, bramble jam and dried cranberries with toffee sauce over ice-cream and a tiny hint of humidors. The palate found tart raspberry and caramelised apple, with some leather and drying spice on the finish. After 16 years in ex-bourbon wood we transferred this into a red wine barrique.