Picture Heather Tillott and the sensory team at the bench, drawing small portions from around ten casks, the youngest six years old and the oldest eighteen. A few drops more of this. A little less of that. There's no fixed formula; each batch is built by taste, until a note that was hiding finds its place and the whole settles into balance. Intuitive, patient work, closer to perfumery than to any recipe.
There's a top note of crisp orchard fruit, apple and pear, lifted clean from the spirit. A heart that warms as it opens: apricot, vanilla sponge, a soft confection. Beneath it, caramel and gentle oak.
It's the same hands that have seen Sullivans Cove named the World's Best four times over. Here, that craft turns to balance: the breadth of the whole bond store, drawn into one.
