Cask No. 112.120

We began by spreading brandy butter on burnt toast, adding apricot jam and a twist of black pepper, before decorating it with clove. The nose took us to a dunnage. On the palate we found oranges, jam, candied peel and stewed apples as a deranged apiarist served us a slab of flame-grilled honeycomb and a glass of lemonade in an oak chalice. Water offered a plate of scones to our noses, smothered in clotted cream and served with orange segments. The palate added rapeseed oil and chocolate shavings to this delectable treat. After 13 years spent in a bourbon hogshead, this whisky was entrusted to a first-fill heavy toast and medium char hogshead for the remainder of its maturation.