A gorgeous nose, brimming with stewed fruits, baked apple, plum wine and thick, overripe exotic fruits. We also got fermenting mango, papaya, mashed banana, damp tobacco, tea tree oil and a subtle grassiness. When reduced we noted sarsaparilla, rosewater, Darjeeling, brown bread warm from the oven, rye spices, cinnamon, cheng pi aged orange peel, camphor and mirabelle eau de vie. The mouth was superbly rich and textured. Orange cough sweets, herbal cocktail bitters, fruity children's medicines, jasmine, bitter chocolate, over-stewed fruit teas, spiced damsons, boiled lime sweets and old calvados. Water brought out Manuka honey, stem ginger, dried mango, hessian, olive oil cake, herbal cough medicines, Turkish delight and passion fruit. Previously in a bourbon hogshead for nine years before being transferred to a second fill heavy toast, medium char hogshead.