The perfumery's orchard

As we walked through an apple orchard towards a bowl of custard, a fine perfume appeared on the breeze. Our noses detected malty notes, with orange oil, green apple, gooseberry and vanilla. The Panel commented on the silky texture of the dram and enjoyed lavender jelly drizzled with warm pine resin, orange peel in warm custard, and tropical fruit salad. Water gave both the aroma and the palate pineapple, lime and earl grey tea. After nine years in an ex-bourbon hogshead, we transferred this to a second-fill heavily charred hogshead for the remainder of its maturation.