A lovely initial nose opened with sweet dark fruits baked in honey, young armagnac, prunes, fig jam and flower honey. After an earthy note of petrichor, we found charcoal embers and polished hardwoods. With water we got stem ginger, coffee porter beer, chocolate milkshake, black miso and liquorice; a lovely balance between sweet and dry. The palate was immediately earthy, rich and full of game meats, broths, tarragon, strong black tea and dark chocolate with sea salt.

Reduction brought out walnut wine, dates, gingerbread, paprika, fennel seeds and dark fruits stewed in calvados. After maturing for 12 years in a bourbon hogshead, this was transferred to a 1st fill Spanish oak oloroso hogshead.