Cask No. 163.1

Descriptors for the aroma came fast and furious – gravadlax sauce, beech-smoked trout, black peppercorn-infused rye whisky and homemade sweet ploughman’s pickle. The taste was like smoked brisket pastrami prepared in a brine of pink curing salt, sugar and spices, alongside mild goat’s cheese on Jamaican gingerbread – intrigued? You should be! And what a change after the addition of water. Initially we stayed in the Caribbean with a warm Jamaican-style coffee and walnut cake followed by the sweet scent of cherry wood-smoked marshmallows. On the palate, we now found a mixture between a smoked battenberg cake and tiramisu with smoked cocoa powder.