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.