Cask No. 19.87

Freshly cut green grass and pine needles combined with ripe banana, pineapple and tinned peaches while dates and figs mixed within a cake. The high esters of banana and pineapple joined cinnamon, coriander and oak on the palate to conjure images of Caribbean rum. A few drops of water released blackcurrant fruit and cherry liqueur topped with coconut shavings, as green leafy aromas merged with turmeric and hints of new textiles. Textures had become oily and viscous, with juniper berries and toasted pine nuts. A touch of white pepper coated melon and cucumber before rum returned alongside calvados and oak-aged cider.