Huckleberry Wintergrinn

Our buffet began with mussels in a white wine and apple cider vinegar sauce topped with crispy bacon. We then donned our waxed cotton jackets and followed our noses to the dressed crab, blinis and horseradish. The palate was refreshed with a crisp green apple, followed by a pinch of clove-infused salt, beechwood char and blackcurrant jam. With water we found huckleberry saltwater taffy, fudge and lemon cake, and the smell of the bus station. Finally, the reduced palate offered a rich combination of toffee, huckleberry and Dundee cake. Water also brought a sweetness, along with a wintergreen mint spice that made us gasp. Spending its first seven years in a bourbon hogshead, this dram was finished in a first fill bourbon barrel.