This final lesson in the Deconstructed Series teaches us of the cask influence of the wood. The nose is warm and inviting, with toasted oak, rich vanilla, and bruised orchard fruit in a cider press. Sipping is rewarding: caramelized apple, oily pot still spiciness, toasted coconut, crunchy oat bars, cinnamon bark, dark treacle, pecans, and plump raisins. The creaminess of vanilla custard develops with dilution.
