We took to the seas in a freshly varnished boat, loading up our nostrils next to a slow cooker brimming with beef stifado. The palate was earthy sweet, with smoked apricots, elderflower cordial and fruitcake. Introducing water transformed the nose, now displaying malt extract, mead, tea tree and orange wine. The palate had become sweet and oily, warming too, with almonds and raw peat being dunked in coastal rock pools. At six years of age, we combined selected casks from the same distillery. We then returned the single malt into a variety of different casks to develop further. This is one of those casks.