Cask No. 59.101

We were served a bruschetta with an array of toppings: red tomato, fresh mozzarella, basil, extra-virgin olive oil and a balsamic glaze. On the palate we stayed in Italy as we enjoyed prosciutto-wrapped figs with goat's cheese, honey and thyme. After the addition of water, we lay under a peach tree on a bed of freshly cut grass stoking and lighting a pipe. To drink, we had a cocktail made with dark rum, freshly squeezed lime juice and falernum liqueur. Let the good times roll! Following 10 years in an ex-bourbon hogshead, we transferred this whisky into a first fill medium-toasted French oak barrique.