Cask No. 6.86

One Panel member got very poetic and imagined walking through a field in February, the snowdrops rising from the ground and almost summoning spring. There was also the scent of honeysuckle and tea tree essential oil in the air. The taste led us to the Côte d’Azur and a perambulation along the Promenade des Anglais in Nice, enjoying the first warming sunshine of the year while eating a salad niçoise. After a drop of water, we had vanilla ice cream and crème brûlée followed by a mulled orange juice spiced with cinnamon and cloves. Following 12 years in an ex-bourbon barrel, we transferred this whisky into a first fill heavy toast medium char barrel.