SMWS Tasting Notes: Shifting this from ex-bourbon wood to an oloroso hogshead after six years has produced an intriguing combination of flavours and aromas. The initial nose had bacon-wrapped dates, brinjal pickle, plum chutney, hoisin sauce, salty peanuts and ‘licking a coal scuttle’. The palate balanced sweetness and smoke with side orders of liquorice, lavender oil, citrus and memories of ‘lighting a fire with newspapers, wearing a wetsuit’. Sherry notes appeared on the reduced nose – along with raisin jam, maple-glazed bacon, pickled walnuts, scorched rosemary, fresh donuts, seaweed and lemon. The palate had salty tang, glazed gammon, marmalade, blackcurrant and a spicy finish (ginger snaps, clove).