Everything everywhere all at once

The starting point for this small batch was two bourbon barrels of single malt Scotch whisky. We transferred one into a first-fill American oak oloroso hogshead and the other into a second-fill Spanish oak PX hogshead. The casks were then married together before bottling. The nose turned out fresh and fruity – fruit chewing gum, honeydew melon, orange and pear drops, with complicating elements of beeswax, lemongrass and chamomile, plus the promise of sweetness: crème brûlée, banoffee pie, white chocolate and foamy bananas. The palate gave us sherbet lemons, candied nuts and syrupy pears and peaches, with a dry finish of eucalyptus, tobacco, sweet chilli, cinnamon and cassia bark.