Sufficient time left breathing in the glass rewarded us with wicker baskets loaded with fresh oranges as the slightly tart nature of green apples and banana skins joined pine cones and charred wood. On the tongue it was a spicy menagerie of root ginger and pink peppercorns that tingled the mouth before sweet notes of toffee and molasses cleared a path towards marmalade on burnt toast. Water expanded the spice into nutmeg and cinnamon realms whilst the fruity elements shifted from orange and raisin cake to heavier hues of fresh figs and dried prunes. A more muscular stance towards the end provided us with roasted vegetables with rosemary and sage whilst the finish came bound by toasted oak staves. After spending 10 years in an ex-bourbon hogshead this was transferred to a 2nd fill Spanish oak PX hogshead for the remainder of its maturation.