A heady mix of burnt wood and allspice introduced a nose that opened into glazed brisket with burnt ends, and tangy brown sauce wrapped in mossy earth. The palate was like chewing on coal dust soaked in antiseptic wash, followed by roasted barley porter, and the burnt shell of molasses-glazed beef. Water brought unexpected sweetness, as strawberries in barbecue sauce balanced the savoury tones of clamato juice and soy-glazed beef on corn tortillas. The palate deepened into petrol-soaked pork pie, smoky molasses and a lingering medicinal finish, leaving a bold and unrelenting impression of fire, fuel and flavour. After spending eight years in an ex-bourbon hogshead, this was transferred to a second fill American oak oloroso hogshead for the remainder of its maturation.