The Panel found this one surprisingly mature for the age. The nose revealed notes of cloudy lemonade, blood orange, celery salt, sultanas, wet earth, shoe polish, chamois leather and peach stone. Some dark chocolate, date puree and fig rolls all slosh about in the depths. With water it gave up quince paste, orange oils, lemon rind, aged moscatel, marjoram and a clove studded orange in mulling wine. The palate was full of orange bitters, prune juice, maraschino cherry with preserved lemon and a big slug of strong Manhattan cocktail. Some apple crumble and vanilla follow on. Reduction reveals more orange notes, some dried herbs and assorted spices with salted caramel going soft in the pocket of a wax jacket. Matured for 15 years in an ex-bourbon hogshead before being transferred to an Oloroso sherry hogshead for the remainder of its maturation.