We imagined a wood carver unrolling a leather pouch with all the tools ready to start a new project. On the palate there was plenty of fragrant wood flavours combined with autumn harvest baked apples with raisins, walnuts and cinnamon. After the addition of water, the scent of freshly baked rye bread combined with conkers and conifer cones made for a sweetish, herbaceous bouquet. The taste was that of Turkish oil cake once again with walnuts and raisins as well as pogaca a type of bread which is baked in ashes before being finished in the oven. Following thirteen years in an ex-bourbon hogshead, we transferred this whisky into a 2nd fill Oloroso hogshead.