Perusing the library shelves, we found a slice of toast among the dusty leather-bound volumes, accompanied by seaweed, rapeseed oil and toffee. To taste, the dram mirrored the nose, with an added side dish of tempura buna-shimeji mushrooms and wasabi peas tossed in coal soot and basil. Water gave both the nose and palate orange oil, coffee grounds, salted crème caramel and a pinch of peppermint. After 13 years in an American oak oloroso butt, we transferred this to a first fill Spanish oak oloroso butt for the remainder of its maturation.