Seams of fruity, sweet and aromatic candle wax were layered up on a new wick: dried apple, golden syrup, manila envelopes and festive fruit pudding injected with plum sauce. The palate added freeze-dried strawberries, candied lemons encased in warm toffee, orange oil in chocolate sauce and apricots soaked in lapsang souchong tea. Water took us on a walk through a herb garden while holding an ice cream, chewing on fruit pastilles and supping on runny orange curd as beeswax-encrusted raisins fell from the sky into a field of meadow flowers.

The origin story of this small batch was two bourbon hogsheads of single malt Scotch whisky. One was transferred at eight years old to a 1st fill American oak Pedro Ximenez hogshead, while the other was transferred at nine years old to a 1st fill American oak oloroso hogshead. The casks were then married together before bottling.

*“Two to One” – The concept is straightforward: Two to One means taking two casks of single malt from the same distillery and seeing how they can fit together to create an ultra small-batch bottling. The whiskies could have different ages and have undergone maturation in different wood types before being married and bottled at natural cask strength. Read more about it and see a short video here.