Stocks and seasonings

A wonderfully elegant and complex aroma expressed notes of lemon-infused olive oil, sultanas, hessian, orange cocktail bitters, wine must and top-quality Serrano ham. Beyond that we also noted subtle, nutty tones of chopped walnuts, the richness of vintage dark ales and a splash of tabasco pepper sauce. Water brought out sweet red fruit teas, aged ruby ales, old leather, fruity pipe tobacco, mineral oil and umami notes of suet and bouillon. The palate was full of cured game meats, leather, spicy salami, balsamic reduction, dark chocolate and herbal bitters with hints of tonic wine and green walnut oils. Reduction revealed hints of aged calvados, bruised apples, mushroom powder, soy sauce and black pepper. This was matured in a bourbon hogshead for 17 years before being transferred to a first fill Spanish oak oloroso hogshead.