The nose neat suggested candied fennel seeds, burnt raisins, hickory chips and the petrolic heft of Alsatian riesling. We also found some freshly squeezed orange juice and bouquet garni. Water brought orange travel sweets, peaches poached in sweet riesling and cider apples getting funky in a cellar. This kept evolving to include camphor, dunnage and beeswax! The neat palate displayed a surprising and restrained peat note, along with dark ales, malty richness, toffee apple and hints of cranberry and sloe gravy.

With water we got a subtle and earthy old-school sherry vibe, along with cherry liqueur, crushed nettle, triple sec, burnt orange peel and more crystallized orange. The starting point for this small batch was two bourbon hogsheads of single malt Scotch whisky from the same distillery. One was transferred at 12 years old to a 1st fill Spanish oak oloroso hogshead, while the other was transferred at 13 years old to a refill charred red wine barrique (that had previously held peated spirit from distillery 66). The casks were then married together before bottling.