SMWS tasting notes:
The Panel was greeted by an intriguing melange; antique velvet armchair, wooden work bench, hessian potato sack, cold cigarette ash, plum chutney, laundered linen and Vermouth. On the palate like Masala using a hot spiced blend of sun-dried red chillies, garlic, onion and dry coconut with a drop of rose liqueur. Diluted, out of nowhere, we had Welsh rarebit with sage and onion on slightly burnt toast on the nose and the taste was gooseberry crème fraiche tart and English rose tea. Twenty-six years in an ex-bourbon hogshead, finished in a virgin oak hogshead with a heavy toast and a medium char.
DRINKING TIP: Pairs well with a cigar