Cask No. 66.244

Stood at the foot of the steps up to the propeller-driven plane, the air filled with aviation exhaust: metallic, mineralic, sooty. To taste, wintergreen joined bacon fat and bog myrtle as a platter of salt-baked cod was served with celeriac remoulade. Having introduced water, we found a wonderfully elegant smoke on the nose, with the smell of a new passport joining pears and lumps of coal being poached in port. The palate remained minty, with a sweet, smoky hazelnut and liquorice preceding PVA glue.

USA allocation: 60 bottles