Cask No. 59.84

As we marinated the morning newspaper in pear juice and cherry syrup, we watched the gardener mowing the lawn, the green grass mingling with pollen in the air. The palate took us to the writing desk, where we licked and sealed manila envelopes as we grazed on chunks of mango, melon, pear and a caramel sauce marbled with raspberry jam. Water transformed the nose into cherry cola, with a splash of homemade lemonade, all stirred with a stick of fennel. The palate was now much like the nose, with a touch of mace, candied ginger, coriander and the taste of a good aftershave as you breathe in the vapour.