The initial nose on Batch #21 is exceptionally sweet, with enticing aromas of sticky toffee pudding, spice cake drizzled with blackberry blossom honey, cinnamon rolls, rum raisin, prunes in syrup, white icing, and stuffed medjool dates with toasted, shaved coconut. All of these notes press on the palate, coupled with the addition of Jamaican allspice, orange with cloves, citrusy Madagascar cinnamon, candied ginger, coconut milk, blackberry jam, and hazelnuts. The sticky toffee pudding returns in the finish, with fruit flavors of dried apricot, blackberry, and stewed prunes lingering from the Armagnac cask influence.