We were taken back to our childhoods with the familiar smell of lunch boxes and new leather satchels containing the crumbled remains of mint chocolate, parma violets and cherry cake. The sweet smell of desserts bellowed from the kitchen, as tins of fruit salad were prized open and mixed with thick cream. Gooseberry tart was fresh from the oven and issued an irresistible aroma of fresh pastry.

The palate carried the spicy kick of horseradish sauce with sultanas and treacle before veering towards rum and raison ice cream sprinkled with chilies. The finish introduced wood and tobacco with sweet plum and marzipan that faded into the floral tones of rose water. After 15 years in ex-bourbon wood, we transferred this whisky to an Oloroso hogshead for the remainder of its maturation.