Cask No. 71.111

Taking an interdimensional stroll, we glitched between an artist's store cupboard and a cook's pantry. Our noses found watercolour paints, a jar of sequins, almonds, sultanas, dried forest mushrooms and lemon blossom. The palate was tempura mushroom, glazed with hot honey and toffee sauce, with a side of cherry pie served on cedar. Water introduced oil paints and lime cheesecake to the nose, while the palate was a gin martini stirred with a stick of frozen butterscotch dipped in raspberry jam. After nine years in an ex-bourbon hogshead, we transferred this to a first fill Spanish oak oloroso hogshead for the remainder of its maturation.