Taster

Nose: Beeswax, fudge, and golden syrup over a banana fritter. A whiff of barley bread, then raisin, amaretto, and leather. Toffee-topped coffee cake, nutmeg, and muscovado sugar. Subtle black truffle.

Palate: Full. Chocolate truffle and salted blanched almonds. A delicate yeasty note and toffee apple. With time, a gentle sour fruit note like physalis, lime zing, then dark agave nectar. Somewhat beefy.

Finish: Very long. Nuttiness takes over and persists.

Comment: The nuttiness will appeal to the sherry heads. Flirts with being unbalanced, but carries it off.

Score: 7.8

Taster

Nose: Bruised apple. Raw fruit cake mixture, with candied mixed peels, currants, nutmeg, and grape brandy. Heathery honey, dark muscovado sugar, and oat cake. A hint of shiitake mushroom.

Palate: Medium-full bodied. Sweet with muscovado sugar, even molasses. Powdered cinnamon and cocoa powder. Dried fig, prune, and currants. Thick blackcurrant jam. Black tea and glacé cherry.

Finish: Long. A lighter fruit note of macerated strawberry emerges, with vanilla paste.

Comment: A lovely combination of light and dark shades.

Score: 8.2