After 17 years in an ex-oloroso butt, we transferred this whisky into a 1st fill Pedro Ximenez sherry butt. We had a quality fish and chips in brown sauce sitting on the harbour wall in Stromness watching the ferry disappear into the sunset and we washed it down with honey blood orange margaritas with smoky lime salt.

It was getting cold and we moved into the cottage with a roaring peat fire warming us quickly as we enjoyed slices of fudge and smoky tea penicillin, a cocktail using lemon juice, honey-ginger syrup, Lapsang Souchong tea and sweet smoky whisky – worked absolute wonders as we had a fun- filled evening telling stories.