The initial nose was reminiscent of freshly sawn oak, crushed nettles and dried mango. Quite the cocktail, we agreed. We also noted sauvignon blanc grassiness, cream soda, metal polish and pineapple syrup. Water brought a little more cohesion around these spicier components, with lots of wood spices, pine wood, cedar wood cigar boxes and leather strop vibes. We also noted witch hazel and other medicinal herbs.

The palate displayed this same tension between exotic fruits and wood spices. Lots of creamy American oak influence sat alongside lots of dried exotic fruit notes and the tannins of strongly brewed tropical fruit teas. Reduction evolved the spice aspect more towards that of aged rye whiskey and added in many dark grained breads, seasonal winter-spiced ales, clove oil, wormwood and camphor. And some syrupy tropical fruit salad goo in the aftertaste. This was matured in a bourbon hogshead for 12 years before being transferred to a 1st fill medium+ toasted American oak barrique with toasted heads.