Cask No. GN5.3 England cockles and muscles as charred

cockles and muscles as charred pineapple joined vanilla ice cream in a caramel cone

reduced to 50% abv to achieve the perfect drinking strength

pepper and mint to develop

Jam-packed with fruit and wood

After nine years in ex-bourbon wood we transferred this into a second-fill PX hogshead

Cask No. GN5.3 England cockles and muscles as charredCask No. GN5. 3 Pollinator Scotland Quite subtle on the neat nose, we thought. All lavender, tea tree oil, bergamot and crushed nettles to begin. A peppery kiss of watercress in the background. With a little water we got the zing of sherbet, then aniseed pastis, toasted fennel, tiger balm, dill and jasmine flowers. Extremely floral overall. The palate gave that initial satisfactory hit of juniper and coriander, then charred pineapple, chamomile,