Description
Deep and rich aromas of fermenting apples, calvados and demerara sugar blended into old leather, figs, dates and prune juice while rum and raisins became coated with maple syrup. Flavours were heavy and spicy as cinnamon, nutmeg and marmalade joined fruit chutney with viscous textures of brazil nuts, olive oil and pine nuts. Water intensified orange and apple notes while baked aromas of croissants washed over creamy butter and cherry-scented pipe tobacco. Marmalade remained present on the palate but now with cocktail bitters, toasted chestnuts and coconut husk, before crème brûlée and sawdust were served with earl grey tea. After 10 years in an oloroso butt, this was transferred to a first fill Pedro Ximénez butt.
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