Nottingham is supposed to throw some rather nasty flavours if fermented anywhere near the top of its range so I'd say, if "a strong alcohol taste on the finish" is all you got you've ended up pretty lucky. It's only been in the bottle 2.5 weeks so it'll still, more than likely, be a bit green. 1.066 to 1.010 is pretty good attenuation and it would be quite strong. Yes, Just give it another couple to three weeks, chuck one or two in the fridge, for a few days to a week, and see how it's progressed. It could, more than likely, do with a few more weeks warm conditioning after that before coming into its prime.