Seductively sweet aromas of treacle oozing over the thick icing on a rich fruitcake blended into blackberry liqueur before the smoke from Assam tea leaves on a bonfire wafted over cured Iberico ham. On the palate, brine and oil added a maritime element to Lapsang Souchong tea as we mixed muscovado sugar into tobacco leaves.

A drop of water unveiled Jamaica cake on a bed of pipe tobacco with a scattering of apple blossom and a hint of peat. We then swirled cocoa nibs into tamarind sauce with a burnt stick as figs, caramel and smoked bacon merged with miso paste on the finish. After spending 14 years in an ex-bourbon hogshead this was transferred to a Spanish oak oloroso hogshead that had previously matured whisky from distillery number 29.