Using burnt twigs we stirred coal tar and beech wood-smoked nectarines into a medicinal potion of chamomile and syrup. Then to the mix came figs infused with hickory smoke, sweet mustard and orange segments, before in went barbecued brisket to simmer. A dash of water caused the flames from burning heather to tickle the rind of bacon dipped in treacle as the skin of juicy pineapples bubbled and popped. Our attention now turned to sticky ginger cake and walnuts in brioche buns, fresh from the oven and finished with blackberry jam, coffee beans and sprigs of thyme.

The starting point for this small batch was two bourbon hogsheads of single malt Scotch whisky. One cask was transferred at 11 years old years old to a 1st fill American oak Pedro Ximenez hogshead, and the other at 10 years old to a refill Spanish oak oloroso hogshead. The casks were then married together before bottling.