Cask No. 134.17

 A perfumed, heady scent of gorse in full bloom, elderflower and honeysuckle mixed with warm honey cake and chocolate-dipped honeycomb made this an almost hypnotic experience. On the palate came honey and rosemary-roasted nuts, and a glass of strawberry kiwi mead, with a finish of smooth macadamia nut liqueur. Following reduction we found the scent intoxicating, like a walk through a tropical rainforest, or an old dunnage warehouse, as well as sitting at an antique writing desk. To taste, honey-roasted pineapples with pistachios and an exotic edible flower salad of rose petals, chive and bok choy flowers in a light nutty vinaigrette.