First up, the Panellists were served a cocktail of cold smoked plums, cherries, unsalted peanuts and seared venison wrapped in wax paper. To the palate, we were offered an intense ash and sweet soy sauce mixed with treacle. Water delivered butter, caramel, condensed milk and brunost cheese from Aurlandsfjord to the nose, yet the palate held its own in spite of our careful dilution. After four years in an ex-bourbon hogshead, we transferred this to a second fill PX hogshead for the remainder of its maturation.