Cask No. 11.66

We nosed a bouquet of meadow flowers dipped in coconut milk and mace dust as clouds from the beachfront smokehouse billowed across the shoreline. The palate was lactose-sweet, like a glass of milk stout jazzed up with parma violets and smoked salt, served with honey-roast pork. Water added salinity to the nose, evoking wellington boots in rock pools, and a leather flying jacket massaged with lapsang souchong. The palate finished dry, with a wave of ground spices, braised meats on a beach bonfire and minted pineapple upside-down cake.