Let’s get bready to rumble

The initial aroma reminded us of a multivitamin juice of blended carrots, orange and turmeric next to muesli with dried strawberries and orange marmalade on white bread. On the palate this was sweet, with fresh notes of sour candy, highland toffee, ginger crystals, candied oranges and a long, sweet maltiness in the finish. After reduction, a basket of various breads – sourdough, pumpernickel, multigrain and ciabatta with herb butter – came to the fore. We then dipped rosemary and sea salt focaccia into an olive oil dressing and enjoyed it with a glass of orange barley water. Following 11 years in an ex-bourbon barrel, we transferred this whisky into a second fill ex-bodega PX barrique.