All the dark things

We first noted such aromas as sticky date pudding, plum duff, molten liquorice, fruity muesli and chocolate caramel sauce. Also damp cellar mulch, balsamic reduction and mineral oils. A thick and highly polished nose we agreed. Water brought notes of Guinness cake topped with marzipan, rose cordial, orgeat syrup and rum n raisin ice cream. In the mouth we found an initial abundance of spiced dark fruits stewing in Armagnac. Then mulling spices, crusted port and aniseed. Some softer tones of sweet pipe tobacco and walnuts followed on. With water it achieved a lovely, harmonious balance. Plum wine, leather, butterscotch, eucalyptus and damp, earthy rancio. Matured for 13 years in a bourbon hogshead before transfer to a 1st fill Spanish oak oloroso hogshead.