Nose: Drying oak and cooking spices lead to sweeter notes of chocolate raisins, roasted walnuts, and treacle toffee. A touch of blackcurrant, and earthy vanilla develops in time.
Palate: Rich layers of orange marmalade, black cherries, and dark chocolate, with warming candied ginger. Waxy honeycomb and floral malt lead to a flash of fiery chilli spice, softened by drizzles of thick caramel.
Finish: Dense old oak lingers alongside dried apricot, and poached stone fruits wrapped in pastry and dusted with spice.