Headbutted by a biscuit

This proved to be a slightly fuller example than we were used to from this distillery, with lots of shoe leather, mineral oil and pine sap up front. Heady aromas of hibiscus, wildflower and runny honey faded in and out in the background. Water gave us biscotti, milk chocolate, earl grey tea, aged mead and rye bread spiciness. The neat palate was full of banana syrup at first sip, then lemon curd spread on white toast followed by hints of coconut and marmalade. Water evolved the sweetness nicely, bringing cocoa, lemon rind, pear syrup and lemon barley water.