There's quite a lot going on and it's a bit needy.
The nose is great: rich vanilla and toffee, red berries, spice, wood citrus and a kind of cooked starchy sweetness. It's one of those where the smell of the empty glass taunts you.
The palate is good too, but a bit of a thinker. Take out the turmeric and tarragon and your left with a much more conventional (though still tasty) profile, but those two elements gave it some extra layers.
The tarragon especially resonated with the bitter herbs in the finish.
I was slightly worried about that on my first proper sip. It felt like it might just stop there and leave the bitterness as the final part of the experience.
Luckily, my fears were misplaced and it broke down into melted butter, a sweet and tart gingery fizz and caramel, with only the slightest bitterness as chocolate syrup.
I had more from Sonoma than I've had from ELLC and I definitely feel like I could detect Sonomas DNA in this.
There's quite a lot else too, but it's hard for me to guess what exactly is due to what. The exotic cask interactions seem to have left an impression, but not many obvious hall marks, apart from maybe red berries.
Vanilla pods, toffee, cherry liqueur, cranberry sauce, spicy oak, candied ginger, orange zest, caramelised plantain.
Mocha, baklava, turmeric, tarragon, orange and barley squash, Apricot fruit leather, white pepper
Fernet Branca herbal bitterness, butter, pickled ginger, caramel and chocolate syrup