The nose neat had aromas of charred carrots with apple and brown butter vinaigrette made using pine nuts and thyme next to sweet and sour candied plums, as well as linseed oil and Jamaican sorrel syrup. To taste, how about crème brûlée al cioccolato con ribes rosso – sounds a lot better than chocolate crème brûlée with redcurrants!

After reduction, we discovered apricot jam, hazelnuts and treacle tart, as well as walnut and raisin bread. To start it was spicier on the palate, as apple mustard with a hint of lemon peel ushered in sweeter notes of sugared cranberries and a sweet PX sherry-vinegar glaze. Following 12 years in an ex-bourbon hogshead, we transferred this whisky into a shaved, toasted and re-charred 2nd fill barrique.