Having dipped orange segments in molten sugar, we tossed them in soot and lemon zest. Introducing this to the palate offered burnt toffee wrapped in tortillas, soaked in birch sap. Water emphasised the birch, adding apple sauce too, seasoned with lemon juice and thyme.

The palate now hosted lemonade stirred with a tar-soaked birch twig and served with a side of spun sugar, orange once more, and maple syrup. After 14 years in an ex-bourbon hogshead, we transferred this to a first fill hogshead with a #3 char for the remainder of its maturation.