We imagined sitting on a beach late in the afternoon, roasting marshmallows on a stick and baking focaccia and ciabatta. Plenty of smoke on the palate neat, plus smoked maple syrup over honey granola cereal clusters with nuts and strawberries, as well as smoked rhubarb jelly. After reduction we had mussels in a creamy white sauce followed by tamarind-glazed duck served with sauternes chestnuts and sweet potato chips. Thrilling and exuberant all the way and, without a shadow of a doubt, an amped-up version of this make. At eight 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.