A subtle, sweet perfumed aroma with soft nutty sherry notes and a moist, rum-soaked Caribbean black cake made this a wonderful nosing dram when neat. On the palate deep, dark and spicy with flavours of chestnuts roasted on an open fire, burnt oranges with charred, sugary rosemary and green figs in Armagnac syrup. With a tiny drop of water, we seared an elk steak in a cast iron skillet and to enjoy it medium rare, marinated in soy sauce, ginger and garlic, and served with Indian butternut squash curry and sweet potatoes.