A robustly aromatic and spicy initial nose greeted the panel. Cupboard seasoning spices, paprika, peach schnapps and liquorice, along with pencil graphite, tea tree oil, sultana and dried mint. We also noted some wood resins, oiled leather and sugar caramelising in a skillet. Water brought out red liquorice, spiced strawberry wine, fig rolls and umami paste. The neat palate opened with leather and treacle, ahead of bitter cocoa nibs, dried herbs, chai tea, waxed canvas, dried orange peels, lanolin and aged VORS sherry. Reduction brought notes of clove oil, chopped dates, fruity muesli, juniper in venison gravy, wood char and some intriguing pickle notes, like fruit chutney and brown sauce. Matured for ten years in a bourbon hogshead before being transferred to a first fill Spanish oak oloroso hogshead.