Cask No. 3.360

The nose opened with a tropical burst of granola, dried pineapple and kiwi, as we Panellists enjoyed a morning on a sun-kissed beach. Sweet honey-cured, peat-smoked salmon mingled with the zest of lavender honey and clementine, while pepper added a hint of spice. Then a warm island breeze blew in a flurry of fruit jelly sweets. The palate delivered bonfire-smoked praline with a heady mix of papaya, mango and melon, layered with cardamom, tobacco and heather honey. Water brought salted butter and toasted brioche with orange blossom, evoking palm trees and fresh ocean air scented with throat lozenges, while the finish held the balsamic, liquorice sweetness of a hidden rainforest grove. After spending 17 years in an ex-bourbon hogshead, this was transferred to a first fill ex-bodega Pedro Ximénez barrique.