We sniffed – and imagined putting treacle tarts into spice cupboards; we imagined serving Baklava in cigar boxes; we imagined pouring honey over a Stradivarius. The palate continued that duality of mouth-flooding sweetness (sticky toffee, syrup, blackstrap molasses) with coy wood-spices (orange peel, nutmeg, fenugreek, ginger, chili, cinnamon, clove). With water, our noses were tickled by tea chests and white pepper – and we served Calvados and Grand Marnier to thirsty weavers at their looms. The reduced palate had chocolate, caramel and Marsala – warming and delicious. After 15 years in ex-bourbon wood we transferred this to a first-fill French oak hogshead.