We sat at the breakfast table with inviting aromas of toasted white bread, warm croissants, melting butter, blackberry jam and honey. To taste it was a lot heartier, as we enjoyed Black Forest kirsch and cracked black pepper salami on dark rye bread. Following reduction we found oat crackers with a slice of Norwegian brown cheese (named G 35 for the curious among you), as well as strawberry tarts with mascarpone chantilly cream. On the palate it was a lot more relaxed, with ripe strawberries and sweet green grapes balanced by a peppery spiciness. Following 11 years in an ex-bourbon hogshead, we transferred this whisky into a first fill shaved toasted and re-charred PX barrique.