A single salt crystal balanced atop a teaspoon of heather honey, alongside leather, butter and cask char. The palate is savoury though, with roasted peanuts, smoked seaweed and thyme served on a plate of singed cinnamon bark. After introducing water, we began polishing antique furniture with pear skins, warm honey and orange peel. The reduced palate offered treacle and rum, nut oil and singed chillies and limes. This could comfortably sit across multiple flavour profiles. After seven years in an ex-bourbon barrel, we transferred this to a 24-month air-seasoned oak cask, with toasted heads, for the remainder of its maturation.