The nose was sweet and toasty – roasted nuts, cherry jam on burnt toast, egg custard tart and spiced cola, with hints of leather and charred wood. The palate had golden syrup and sherry trifle sweetness, coconut, cranberry and Christmas spices; finishing with dark chocolate, chilli and dry wood. The reduced nose discovered tea chests, molasses, burnt fruit cake raisins, smouldering embers and a shoeshine in a wooden corridor. The heat dissipated on the reduced palate, giving dried apricots, Jamaican gingerbread, cherry sweets and candy floss sticks. After 12 years in ex-bourbon wood we finished this in a first fill Spanish oak oloroso hogshead.