Description
The nose was initially punchy and aromatic, full of rosewater, metal polish, young Gewürztraminer, heather honey, apple upside-down cake and zingy gooseberry tart. Some soft, luxurious waxes and baked pineapple circulating underneath. Water brought out the warmth of English mustard powder, posh olive oil, chamois leather, red liquorice, old rope and mineral notes like clay and flint. The neat palate offered marzipan, balsamic onions, sheep wool oils and umami paste. Unctuous, savoury and full herbal medical touches. Water brought sweetened herbal teas, spiced vanilla cake, old school shilling ales and mechanical oils on an old hessian rag. Wood spices and roasted nuts in the aftertaste. Matured in a bourbon hogshead for 12 years before transfer to a 2nd fill red wine barrique.
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