Into the satchel

Cranberries and cloudberries were mashed into a leather satchel, then topped with runny honey, wood polish, damson jam and cedar wood shavings. This had a rich, spiced and sweet nose. To taste, black cherries fizzled in hot chili oil, joined by toasted sunflower seeds, dark chocolate and spiced grapefruit salad. After a drop of water, our noses took us to a slice of marmalade on rye toast, a spoonful of sweet and sour sauce, saffron rice and Turkish delight. We then enjoyed the taste of toffee, fruit punch and chewing tobacco. After nine years in an ex-bourbon barrel, we transferred this to a first fill heavily toasted, medium charred barrel for the remainder of its maturation.