Old Premium Rare Liqueur Tawny NV

Warren Gibson, Second Term Chairman of Judges, Twelfth Term Panellist 2020 Competition

“Attractive. Some oak complexity? Very rich and sweet. Alcohol slightly out of Vance with some heat apparent. Woody on the palate. Slightly mousey. Some nice synergy with the dish”

Bree Boskov, First Term Panellist 2020 Competition

“Vibrant deep amber core to pale greening caramel rim. Intense exotic rancio notes of linseed oil, shoe polish and sweet dried fruits, smoke with burnt caramel. Warm alcohol spirit supports the ripe raisin, salt-caramel and dried fruit palate. Medium length palate. The chocolate mousse and caramelized orange peel is a sublime pairing with the tawny port the fruit cake and dried fruits and burnt caramel flavours harmonize sensationally with the chocolate mousse. A seam less pairing.”

Emma Jenkins, First Term Panellist 2020 Competition

“Rancio, fruitcake and chamomile, palate is sweet with muscovado sugar notes, good length but tannins a little edgy, perhaps it just lacks a little freshness? Lots of good elements there and gets more interesting as it sits in the glass. A surprisingly good match with the mousse, tannins resolve and the spirit and acidity cut through the dish’s richness.”

Martin Williams, Fifth Term Panellist 2020 Competition

“Bright mid caramel-bronze colour, ruby tints. Distinct rancio, walnut and caramel/honey. Obvious maturity. Rich cedar and tobacco flavours, very prominent sweetness, good even structure, great length. Clean finish. With food: good combination”

Bryan Currie, Second Term Panellist 2020 Competition

“Tawny, lifted rancio and toasted nuts on the nose with heady spirit, intense sweet fruit palate, high acidity, the dish adds complexity and sweetness, needs to be fresher.”

Susan Bastian, Sixth Term Panellist 2020 Competition

“Deep Tawny, golden brown rim. Intense dried fruits and walnuts, brown sugar. Quite luscious on the palate. Crème brulée, burnt toffee, rich and lingering. Together flavour just linger across the palate.”

Mike de Garis, Third Term Panellist 2020 Competition

“Dark amber. Old oak, toasty age, rancio, slight staleness, but has character. Very old material, starting to dry out, ok Residual Sugar, drying tannins, lacks freshness. Food: hasn’t really helped, semi covering the drying tannins.”