SMWS Tasting Notes: Initially there's a big hit of old school dandelion and burdock. Also, sweetie shop cola cubes, plums baked in brown sugar, a light cider vinegar tartness and strawberries smothered in balsamic glaze. Some old leather, toasted brown bread and walnut oil with a big dollop of damson puree. Water gives sour green apples, farmhouse cider, lambic ales and notes of petrichor with a warming paprika aroma. The palate is fat and lively. Lots of red jams, wine must, bitter chocolate, jasmine, cherry jelly, aged cognac, raisin chutney and things like hessian bung cloth, old rope and dunnage funk. With reduction there's hardwood resins, pencil shavings, Cherryade, Lapsang Souchong, grape molasses, black pepper and beef jerky. Matured for 14 years in an ex-bourbon hogshead before transfer to a first-fill charred red wine barrique.