Description
On the nose, the enticing sweetness (almond slice, golden syrup, Crunchie bars) drifts into orange boxes and Jaffa cakes. The palate has densely sweet mincemeat pies, thick-cut marmalade and dark cherries dipped in chocolate – but also gently drying Christmas spice and honeyed Stradivarius wood. The reduced nose becomes even more perfumed – brandy snaps, honeysuckle at dusk and a cigar smoke at the edge of a eucalyptus forest. The palate now has sweet chilli, ginger chocolate and expensive cognac, with taste echoes of caballeros and flamenco dancers. After 24 years in ex-bourbon wood we transferred this to an American Oak PX hogshead.
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