The wonderful aroma was brimming with bright, citric fruit acids, coastal freshness, waxes, salted peanuts and cashews. We also got nicely leathery impressions of texture and waxiness behind that wall of freshness. With water we found that it opened up and revealed lovely aromatic notes of sea greens, white flowers, chalky beach pebbles and mineral salts. The palate neat was immediately big and assertively powerful. It was also very oily in texture, with lots of sunflower and mineral elements, coastal vibrancy, waxiness and an increasing salinity.

With water we got a tinge of cider apple funkiness, more mixed salted nuts and more of those fantastic salty and mineral qualities. Some medicinal notes and gorse flowers too. This was matured in a bourbon hogshead for 9 years before being transferred to a 2nd fill American oak Pedro Ximenez hogshead.