From hogshead to farm shed

Join us on an agricultural field trip. As green wood burned alongside a cattle byre, the Panellists poured mild disinfectant over treacle-matured silage bales, stuffed our wellies with tobacco and sipped a splash of hunting schnapps. The palate was sweet soy and caramel, particularly medicinal and accented with bacon fries, orange peel and clove-infused shiitake mushrooms. Water gave the nose birch, popcorn and petrichor, while the palate experienced enhanced sweetness, smoked black olives, samphire and a drizzle of strawberry glaze. After six years in an ex-bourbon hogshead, we transferred this to a second fill American oak PX hogshead for the remainder of its maturation.