Cask No. 9.310

We enjoyed freshly baked croissants with a drizzle of orange blossom honey before using a soft and fluffy peshwari naan to mop up the remaining traces of sweetness. To taste, we found peaches poached in red wine, prune and tokaji parfait, and toasted sweet-and-spicy rosemary walnuts. After reduction we moved into a sauna where the air was filled with the scent of sandalwood and Madagascan vanilla. On the palate we were back on the subcontinent with a traditional milk-rice pudding called kheer, also known as payasam, made with sugar, cardamom, jaggery, saffron, pistachios or almonds. Following 16 years in an ex-bourbon barrel, we transferred this whisky into a first fill Australian muscat barrique.