Nose: An unusual, but pleasant, burnt / rubbery note - almost savoury in fact. Think yeast extract, Bovril or Frankfurters on a sweet brioche roll… Nathan's Famous from Coney Island would be proud of this. This is worm tub driven complexity. Opens up further on exposure to air - toasted oak really comes through. Earthy and grassy, with vegetal notes.

Taste: Much sweeter on the palate, as the Madeira cask starts to exert more of an influence. Thick honey, toasted brioche rolls and underlying marzipan, with really lush Demerara sugars and dark toffee. A touch of allspice makes a late appearance. A very interesting dram, with the nose and taste pulling in quite different directions. A big malt; strong, full-bodied and very mouth-coating.