Cask No. 76.159

Opening a chest of drawers, we found monkey nuts soaking in sweet red wine, bran flakes swimming in treacle-infused buttermilk and chocolate-coated fig jelly. The palate was an opulent steak and chewing tobacco pairing, with rosemary on French polished oak, fruit salad and liquorice. Water gave the nose a vintage oloroso, with luxury nuts from a festive hamper and Turkish delight drizzled with orange oil. The palate ended with crema catalana, dark chocolate and crumble topping.