The Panel found a weighty woodiness in this one at first. Notes of pencil shavings, new leather satchel, salted ham, cedar wood and sawdust in an old workshop. With time more subtle notes of orangeade, blueberry muffins, jasmine and strawberry wine were all noted. With a little water we found a more medicinal side with notes of old cough syrup and gauze followed by mint tea, wet leaves, damson compote and sage. The mouth resembled a whole rack of aged spices with dates, aniseed, prune juice, camphor, polished hardwoods, graphite oil and beeswax. Reduction brought out plum sauce with five spice, mutton, walnut wine, soot, butterscotch and white asparagus. Matured for 28 years in a bourbon hogshead before being transferred to a first-fill Oloroso hogshead.