Bacon seaweed baguette

Sweet, savoury, salty; we noted glazed doughnuts, smoky bacon and vegetable stock. The nose of this dram had us snacking alongside a peat bog, witnessing the heather burning on nearby hills. The palate gave beechwood-smoked bacon in a buttered baguette, topped with crispy seaweed, hot sauce and a drizzle of honey. Water elevated the salinity, while adding coal smoke and the exhaust fumes from of an old diesel locomotive. The palate finished with honey in the lead, much lighter, with notes of raspberry and plum. After six years in an ex-bourbon hogshead, we transferred this to a second-fill oloroso hogshead for the remainder of its maturation.