Cask No. 108.73

We sprinkled chilli flakes and sesame seeds over a warm vanilla sponge that we'd wrapped in hay and camomile. The nose popped with light, fresh accents. To taste, we found cedar dust on hot buttered white toast, mace, vanilla frosting and cherries jubilee. Water softened the nose, with lemon curd, warm leather and apricots soaking in warm orange juice. The palate finished with madeira cake dunked in orange blossom-infused sugar syrup, strawberry and cinnamon jam, and a mace wave in conclusion.