Initial nosing revealed strawberry tarts, tobacco, apricot jam, battenberg cake and golden raisins soaking in young cognac. We also found lovely notes of youthful dessert wines, vanilla fudge and lemon posset. Water brought out impressions of fermenting cider, red apples, orange blossom, sticky dates and mint tea. The unreduced palate was wonderfully full of aged armagnac, ripe melon, polished hardwoods, old madeira, chestnut jam and rye-bread spiciness. Reduction delivered more cognac and armagnac vibes, along with a deeper honeyed sweetness, baked apples, toasted almonds and pears poached in sauternes. This was matured in an ex-bourbon barrel for 16 years before being transferred to a first fill Australian muscat barrique.