Nose: Gingerbread, ash and waxy orange peel, then cinder toffee, toasted almond, earthy vanilla and a little struck flint. Heather honey, red berries and damp oak emerge underneath, with a note of apple pie with a dusting of cinnamon spice.
Palate: The oak becomes charred and bitter, while cranberries, nutmeg and sweet tobacco add a pleasant drying element. Big, juicy black fruit notes then emerge to lift the palate with peppercorn, salted caramel and a touch of Springbank funk in support.
Finish: Honey-glazed, gamey meat, spent fireworks and a little marmalade.