Crushed red grapes and slices of crisp red apple. Marmalade on buttered toast. Our noses bathed in a sweet-savoury cocktail. So too did our palates, with smooth porridge elevated by a drop of rose water, tortilla chips, popcorn and tropical bubblegum. Water gave strawberries on the nose, along with a cup of sweet tea and malted biscuits. The palate shared this strawberry front, with a syrupy sweetness reminiscent of a childhood birthday cake. After 12 years in an ex-bourbon hogshead, we transferred this to a first fill, heavily toasted, medium charred hogshead for the remainder of its maturation.