Cask No. 28.92

At first, we made a daisy chain bracelet before we cut the grass and then enjoyed a roasted hazelnut latte using full-fat milk. On the palate neat, we dipped cinnamon French toast fingers into a fondant egg as well as raw carrots into a creamy sweet chilli Thai sauce. Following the addition of water, we walked through a field of barley with the wind carrying scents of nearby river reeds and mixed woodland of conifers and deciduous trees. To taste, we tucked into butter and honey toast with flaky salt and pink peppercorns alongside spicy rosemary-roasted Brazil nuts.

USA allocation: 60 bottles