Nose

Fermenting apples and almond butter. Pork crackling, Oloroso sherry, and a skiff of marmite on toasted rye bread. Some orange zest oils, too.

Palate

Burned butter, roasted chestnut, and well-toasted brown bread. Quite savoury, with beef stock and mushrooms. Raisins and Medjool date linger under it all.

Finish

The buttery, nutty notes linger on.

Comment

Hot at first, it mellows out a little with time. The sherry cask is a little heavy handed for my taste, but those who like sherry ‘bombs’ will love it.