Nose: Cooking apples baked with heaps of brown sugar, dried strawberries, and blanched almonds lead to creamier notes of Rich Tea biscuits and fragrant leather.
Palate: A lick of drying oaken spice gathers beside soaked oats and vanilla cream pastries. Demerara sweetness is joined by a helping of cinnamon and crunchy ginger biscuits.
Finish: Drizzles of warm caramel and red berries, seasoned with a pinch of pepper. Waves of soft, creamy grist and vanilla sponge linger, bolstered by charred, mellow old oak.