95.68 Burnt rhubarb and butterscotch surprise

Description

The comforting spice of nutmeg, cinnamon and cloves coated warm treacle, rhubarb, plums and black cherries while funky cider aromas mixed with mahogany wood. The powerful palate blended spice with honey, caramel biscuits and sherry trifle before introducing curious notes of root beer, red liquorice and cumin seeds. Water released a wave of butterscotch and salted caramel ice cream before singed orange and tropical fruits, while rhubarb and custard sweets moved towards roast lamb and cured ham glazed with tar and chimney soot. Chewy oak and firm tannins now framed prunes soaked in armagnac, blackcurrant jam and star anise with pecan chocolate cake and burnt lamb chops. Eleven years in an ex-bourbon hogshead before being transferred to a first fill Pedro Ximénez barrique.