We start with a 1970s blend I picked up at auction way back in 2016 for just £19.
N: Heaps of stewed oldskool [oloroso = palo cortado > fino, let’s say] sherry. It’s pleasingly malty too with a bitter/caramel colourant edge, the grain element light & clean.
T: Initially, an old soft [woody/not woody] stewed situation with more of that consolidated oldskool sherry. Very quickly though we get a metallic bitterness, the malty sweetness pushed aside. Lingers as is with an edgy fusty-fresh vail that pinches at the palate but doesn’t fully strike. The second half of the bottle sees bitter oak-infused beeswax, [pickled onion] Monster Munch, parsley & muddy leeks, dry~sweet barley sugar, icky treacle,…
F: Soft fusty woody/not woody stewed bitters, the honeyed sweetness always held back.
C: Everyone who tried this loved it or at least admired it. Initially, the nose justified the acquisition alone. Down the line, the palate joined in to provide the mucky joys of a bygone era.