Nose: Soft orchard fruits, red apples, overripe pears leads to baked plum pudding, vanilla and crème anglaise and hint of warming nutmeg
Palate: Red berry and madeira cake trifle laced with sherry and vanilla pods, warming up to baked plums in red wine with cinnamon sticks. Toffee apples with toasted wood and mild winter spices
Maturation: Bourbon, finished in Port and sherry casks