Cask No. 59.57 Bourbon sweet coconut and vanilla popcorn

sweet coconut and vanilla popcorn and the fresh bread aroma of some Champagne as a result of the autolysis (when the wine is in contact with the lees)

Cask: First-fill Spanish oak sherry hogshead

Eccles cakes (small cake with currants)

a sticky toffee pudding with blood orange

Cask No. 59.57 Bourbon sweet coconut and vanilla popcornCask No. 59. 57 Dancing a duet Highland, Northern Rich, aromatic, luscious and fragrant were only a few of the adjectives being tossed around the room followed swiftly by descriptors of walnut and hazelnut oil, polished antique oak furniture, fig blackberry jam and spicy caramel shortbread. The taste was that of ginger chocolate cookies and balsamic glazed carrots. With water very liqueur like aromas of Galliano and Chambord were followed by dark