The starting point for this small batch was two bourbon hogsheads of single malt Scotch whisky. One cask was transferred after 13 years to a first fill American oak oloroso hogshead, and the other after 14 years to a first fill Spanish oak oloroso hogshead. These casks were then blended before bottling. The result gave us heady aromas of plums, marzipan and dark chocolate, black forest gateau, medjool dates, cinnamon sprinkled on orange and Turkish delight in a fragrant wooden box. The palate was a complex melange of rhubarb, apple and raspberry sauce, honey-roasted cashews and halva, cocoa powder, hints of herbs and autumnal forest walks.