This selection spotlights a blend of 8- and 17-year-old bourbons distilled from 75% corn, 21% rye and 4% barley malt mash. The blend is then finished for four months in hand-selected, fresh Calvados casks imported from the lower Normandy region of France. A complex cornucopia of aromas range from apple strudel, gingerbread cake drizzled with white icing, potpourri and old-fashioned New England apple molasses (reduced cider syrup) to Persian black tea with sugar cubes and roasted chestnuts. Everything the nose promises is delivered on the palate with further notes of poached pears in ruby red port wine, star anise, apple blossom honey, brown butter with cinnamon, roasted coffee beans, dried apricots, brandied cherries, candied walnuts and aged balsamic vinegar. The finish, extraordinarily long and rich, presents a tsunami of plum pudding, apple crisp and citron peels.