Like a hot knife through oak

A hot saw blade ripped its way through new oak, leaving behind scorched wood. The aromas mingled with charred apples and pineapple, at first juicy and fruity, before developing into oats, breakfast cereals and hibiscus petals dipped in chocolate. On the palate, the toasted oak danced with brazil nuts and pomegranate juice, producing a bitter dryness that became balanced by thick treacle. With water came a wooden saw blade cutting its way through vanilla ice cream with a fine grain of white chocolate and toffee. The dusty textures of soft tannins now blended with dried coconut, banana and consistent oak. After 13 years in a bourbon hogshead, we transferred this whisky to a heavily charred hogshead.