The Sherry Cask Release combines the complex flavours of a mix of 21 Pedro Ximenez and OlorosoSherry butts and coastal peat smoke spirit.

Aromas of Murray mint, bonfire on the beach, salted peanut ice-cream, tomato stalks, Brazil nut, sundried tomatoes, teriyaki beef jerky, relish and tamari. Unctuous. On the palate it is like tarry rope, bung cloth, smoky bacon, old tractor shed, peanut brittle, sticky spare-ribs. Red plum and cherry, then shifts to chalk cliff and meaty traits above on later half. While the finish is like crashing waves, sea-salt, bothy fireplace and cigar shop.