A rather dizzying aroma that incorporated balsamic onions, ruby port glaze, red liquorice, aniseed, lemon cough drops, lanolin and cherry bakewell tart. Also wee notes of mango lassi and posh strawberry jam. With water we found coffee with caramel sauce along with quite surreal aromas of tarragon bernaise, eucalyptus balm, red fruit teas and winter mulling spices.   Unusual, but a lot of fun. In the mouth we got hessian, blackcurrant jam, wine gums, aniseed distillate and herbal teas. Some honey and pear cider too. With water we found orange travel sweets, blood orange marmalade, BBQ sauce on burnt brisket ends and things like balsamic vinegar sorbet and dried mushroom powder. Matured for 7 years in a bourbon hogshead before transfer to a refill toasted French oak barrique.