Diesel à la crème

A pungent waft of diesel and armagnac filled the air, as smoked butter melted over scorched brioche. Sticky apricot jam then blended into molasses, with floral hints of geraniums and soft leather. Viscous textures wrapped around the palate, delivering a delicious combination of burnt figs, tamarind and tobacco, alongside fruit scones served with plum jam. Adding a dash of water released a caressing wave of cream and vanilla pods on the nose that crashed against the scents of incense, machair and a reinvigorated sense of leather. We then tucked into a feast of thickly buttered, thyme-infused bread, treacle-roasted ham and a delightful selection of earl grey and green teas, plus a bowl of demerara sugar. After eight years in an ex-bourbon barrel this was transferred to a first fill American oak oloroso barrel for the remainder of its maturation.