Cask No. 35.354

Hessian sacks were piled high, gathering dust in a nutmeg-processing factory in Grenada. The palate opened up with toffee apples, covered in crushed popcorn, with the slightest hint of mace and black pepper. Candied lemon peel joined in as we were handed a latte and a bag of dolly mixture. Adding water enhanced the presence of lemon on the nose, with an addition of cardamom buns and a spoon of custard. The palate now offered sweet black tea, bitter orange marmalade, burnt toast and a crumbling of cream crackers.