No detailed tasting notes today, I am sorry... we were just enjoying the experiences and sharing our first impressions. I will go back to this and delve deeper once I’ve had more time with it. — Initially, aromas of sherry wine and cognac were dominant, with flavourful corn whisky throughout. - Given time, the corn came more to the nose and rye spice along with the cognac’s French oak spice revealed themselves on the palate. - As more time passed, those rye notes started to present themselves to the nose while the wine notes receded, and the flavour started to become more full bodied. - After more than an hour the whisky really started to reveal itself, presenting a little oak, but not nearly so much as one mag expect for a spirit that has spent so long inside a barrel.