Cask No. 10.267

As the toffee maker was blending peat and orange oil with single cream, we were handed a posy of honeysuckle and daffodils. This translated to the palate too, and was joined by a splash of white wine alongside an oregano-dusted waldorf salad and cold-smoked rhubarb. Water introduced smoked cashews, salted butter on brioche and barbecued lime on the nose, while fennel and lemon croutons elevated smoky bacon on the palate. After five years in an ex-bourbon hogshead, we transferred this to a second fill PX sherry hogshead for the remainder of its maturation.