Comments on the nose included ‘intriguing’, ‘complex’ and ‘a joy to sniff’ – Anthon Berg plum and marzipan chocolates, honey and pineapple; lemon, wasabi, ginger and polished wood. We found the palate woody (balsa, oak, popsicle sticks) and fruity (black grape, persimmon, pear), with honey and cocoa sweetness.

Still complex with water, the nose incorporated sherbet lemons, orange zesty fruit cake, molasses, candy corns, sweet sherry and pata negra ham. The palate now grew sweeter – strawberry jam, marshmallows, marmalade and Campinos – citric peel, embers and oak tingling the after-effect. Following 12 years in ex-bourbon wood we transferred this into new oak.