Tasting Notes
Peat-smoked croissants smothered in mace-infused butter were accompanied by ginger wine in a sandalwood chalice. This translated to the palate and we enjoyed a supplementary spoon of marmalade, a scoop of vanilla ice cream topped with a sprig of mint, and a slurp of pine sap wine. The introduction of water morphed our challis into a warm plimsol, filled with smouldering birch woodchips, coal, cinnamon and salted honey. Wonderfully intense. After five years in an ex-bourbon hogshead, we transferred this to a first fill sherry hogshead for the remainder of its maturation.