Cask No. 70.63

Unbound by physics, we became omnipresent in the pantries of pastry chefs everywhere. Skolebrød mingled with dolly mixtures and cassia bark, woody ginger gave way to rhubarb and gorse flowers, and macarons tussled with crushed soor plooms. The starting point for this small batch was two bourbon barrels of single malt Scotch whisky. They were each transferred to new casks at 14 years old: one cask was a first-fill American oak PX hogshead, while the other was a new American oak barrique with a medium toast and toasted heads. The casks were then married together before bottling.