Cask No. 122.66

Walking into the kitchen we were handed toasted bagels laden with grilled sausages smothered with baconnaise and drizzled with rapeseed oil. The palate concurred, joined too by a twist of oregano landing atop tutti frutti ice cream. Water gifted us dark chocolate, spun sugar and dried pineapple chunks on the nose, while the palate remained served in a tutti frutti ice cream bowl, joined by peach frosting on vanilla cupcakes, and white and milk chocolates. After seven years in an ex-bourbon hogshead, we transferred this to a heavily toasted medium charred refill hogshead for the remainder of its maturation.