A deep chasm of dark fruits, blackberries and molasses left us searching in the shadows for cherries, candied walnuts and pressed flowers. The palate was also like a ravine of raisins, treacle and cocoa powder with nuances of marzipan, flapjacks and blueberry pancakes. Adding water released a beam of bright sunlight on to unctuous custard and moist fruit cake adorned with singed raisins, toffee sauce and sprinklings of cask char. The palate was now a concoction of peanut brittle, almonds and runny honey in madeira cake topped with chocolate-coated raisins. Twelve years in an ex-bourbon hogshead before being transferred to a first fill Spanish oak oloroso hogshead.