Hibiscus tea beneath a mango tree

Warm and salty sea air brought with it the fragrance of coconut and almond oil as we sat sipping hibiscus tea, cranberry juice and chewing dried apricots. On the palate the fragrance developed into delicate lilies and peppery nasturtium leaves with sweet flavours of lemon curd on banoffee pie and custard, before black forest gateau arrived with a pinch of sawdust. With water came an elegant arousal of toasted oak and coconut with roasted pears topped with cinnamon and golden sultanas in syrup. Tropical fruits now delivered fresh mango and melon with tinned peaches, honey and cinnamon with ginger to finish. At 22 years of age, we combined selected casks from the same distillery. We then returned the single malt into a variety of different casks to develop further. This is one of those casks.