At first it is all polished hardwoods, moist gingerbread, sultanas, flambeed banana and eucalyptus oils. Then it moves towards dunnage, long aged rums, cordite and damp earth. Water brings earl grey tea, compost, cereals, salted butter, hot washbacks, incense and smouldering tree bark. The mouth is spicy and rich. Lots of toffee sauce, rye bread, mulled monastic wine, fruit chutney, aged vintage port and burned raisins. Dilution makes it more herbal - dried herbs and herbal toothpaste. Some clove rock, sugary tea, heather smoke, venison carpaccio, coal scuttles and madeira cake. Some silky tannins linger. Matured for 9 years in a bourbon hogshead before transfer to a 2nd fill toasted hogshead.