The Panel agreed this was an immediately left-field example of this underrated make. Initial notes of flame-roasted red peppers, balsamic onion, cranberry gravy, mutton stock and heather flowers. Then rosewater, toasted cupboard spices such as cumin, some hot paprika and dried rosemary. Water brought out overripe yellow fruits, pollens, fructose, flambeed banana, lychee, mint julep cocktails and pine resin. The palate opened with buttered toast, gentle waxiness, baking parchment, hessian, cloves, posh olive oil and herbal cough medicines. Some hints of tarragon and eucalyptus bark. Reduction brought honey roast root vegetables, overripe tangerines, peach stones, dried apricot, exotic fruit teas, saffron and turmeric. Matured for 11 years in a bourbon hogshead before being transferred to a second fill charred red wine barrique.