Whittling over a barbecue

A big and robust nose greeted the panel. Dark chocolate, freshly toasted wood, BBQ embers, marzipan and flowers in a hot greenhouse. Beyond that we also found crystallised ginger, whittled pencils, hot shoe polish, putty and dried tarragon. Reduction brought sour cherries, old varnished hardwoods, subtle white truffle and boozy Black Forest gateau. The neat palate was spicy and immediately hefty. Superbly toasty, warm, lots of liquorice, birch beer, turmeric and toasted fennel seed. Water unearthed some medicinal notes like wintergreen and also root beer, dark fruit chutneys, maple pecan Danish pastries, Jäger Bombs and blood orange marmalade. Matured for 11 years in an America oak Oloroso sherry butt, before transfer to a 1st fill Spanish oak PX sherry butt.