This bottle is limited to 2 per member
We collected shiny chestnuts from beneath a blanket of lovely, coloured autumn leaves, with some of them still in their cracked green shells then back home we made some conker crafts as we sipped steaming hot chocolate. Less serene on the palate as we found ourselves in a street in Manhattan – two vendors vying for our attention, one selling spicy hot dogs the other heavily roasted chestnuts. With water it turned into burnt caramelised chestnut jam with a hint of cocoa powder and camphor as well as eucalyptus, while to taste salty caramel macaroons and tonka bean panna cotta with roasted rhubarb. After five years in an ex-oloroso butt, we transferred this whisky into a refill toasted oak butt.