Treading a thin tightrope between sweet and fresh we dipped the nose into vanilla fudge and crème caramel along with nettles and asparagus fried in butter. Something clean and dusty like hessian sacks drew the nose towards sweet potatoes fresh from the ground whilst the palate took an altogether different direction. The first sip unleashed heavy spice and burnt sugar as Christmas pudding wallowed in singed toffee sauce. A spicy heat engulfed burnt fruitcake but was tamed by a healthy dollop of brandy butter before moving to a finish of roast parsnips that were slightly overdone and a little bit crispy. After spending 16 years in an ex-bourbon barrel this was transferred to a 2nd fill hogshead for the remainder of its maturation.