We imagined carrying a two-bushel hessian sack containing peated barley from the kiln to the mill getting it ready for mashing. This was hard work and we needed replenishment in the form of cinder toffee, toasted almond cookies and slices of Brazil nut fruitcake. Following reduction, the scent was that of an enchanted coastal terrain of pitch pine and blooming heather with a delicate hint of sweet smoke, while to taste a crisp, fresh and slightly salty Manzanilla Sherry beautifully balanced by honey roasted pecans and smoked flavoured almonds. At nine years of age, we combined selected hogsheads from the same distillery into a variety of different casks to develop further. This is one of those casks.