We tramped across blooming heather to the workshop of a carpenter who specialised in spice racks; he put coffee beans in the grinder and served us coconut caramel logs and apple granny cake. On the palate, sweet notes (honey, toffee, chocolate fondants) were followed by woody warmth – spiced poached pears, sugar-coated fennel seeds, white pepper and paprika. The reduced nose supplied banana loaf with walnuts, granola, a wooden tobacco box, jasmine and eucalyptus twigs. The reduced palate warmed us soothingly with carrot cake, brown sugar cinnamon toast, ginger biscuits and coltsfoot rock; breathy suggestions of menthol and mint to finish.
Cask: First-fill barrel Age: 10 years Date distilled: March 2011 Alcohol: 63.1% USA allocation: 108 bottles