Barrels of burnt sugar, molasses and star anise joined moist tobacco leaves and old dunnage warehouses at the start. Then notes of roast lamb and parsnips evolved into liquorice and muscovado sugar on the palate before a considerable wave of fresh ginger and chillies washed over burnt orange and crème brûlée. A dash of water uncovered earthy elements of rhubarb and coal bunkers but with large doses of dark treacle, chocolate and Chinese five spice. Finally, herbal notes of rosemary, sage and thyme joined cherry cake before cloves and strong black tea rounded out the finish. After spending five years in an ex-bourbon hogshead this was transferred to a second-fill barrel for the remainder of its maturation.