SMWS tasting notes:
A small glass of happiness transformed into an ocean of jubilation as we became immersed in toffee and caramelised brown sugar on baked banana with chantilly cream. A stream of apricots, pears and rhubarb and custard flowed into ripe mango, cassis and caramel wafers. A floral note of tulips, fuscia and carnation introduced the spicy edge of cinnamon with fresh ginger. Then toasted coconut and banoffee pie followed with the freshness of cut grass and mint chocolate. The finish was chewy and sticky, rich and spicy and carried the tang of fresh orange peel. After 11 years in an ex-bourbon hogshead it was transferred to a virgin oak hogshead for the remainder of its maturation.