The sweet smoke of lavender, heather and cinnamon, coming from a lit incense stick, almost brought us into a state of meditation. On the palate, we discovered vanilla, heather honey and Italian anise cookies. Following dilution the nose turned more maritime, with crushed shells as well as linguini pasta tossed with a medley of seafood in a white wine cream sauce. To taste we moved to Spain and enjoyed a seafood paella accompanied by a glass of shiraz, with enticing flavours of vanilla and smoky berries in the finish. At seven years of age, we combined selected hogsheads from the same distillery into a variety of different casks to develop further. This is one of those casks.