The spring-summer collection

This opened with a spring-summer mix of floral and evergreen perfumes on the nose, notably gorse blossom, heather ale and spruce syrup. Accents of rose and salted blueberry muffins followed. The palate was a generous slice of Dundee cake, alongside sweet soy, plus cookie dough tightly wrapped in rich tobacco leaves. Water introduced scents of fairy bread, a warm wool scarf and cranberry, with the palate becoming a lemon posset, plum and warm pastries with honey. After nine years in an ex-bourbon hogshead, we transferred this to a first fill Spanish oak oloroso hogshead for the remainder of its maturation.