Fully matured in American and Spanish oak hogsheads and butts seasoned with oloroso and PX sherry, this has cake with sprinkles, gingerbread, prune, chocolate, and sticky PX notes, then peppercorn, nutmeg, cinnamon, ground ginger, hints of clove, and black tea leaves. It’s rich and weighty with sherry influence, sticky toffee pudding, ground pepper, treacle, clove, and hints of chocolate, with a peak of cask strength alcohol in the middle. (1,800 bottles for the U.S.)