A bright, deep red henna colour greeted the Panel, and the nose was dark, rich, sweet and most unusual. One Panellist described it as salt sprinkled over the top of a hot, soft pretzel. Others mentioned cinder toffee, candied walnuts and peanut brittle bars. On the palate, we found salted caramel, roasted peanuts and umami-like miso soup with a touch of Spanish oxtail soup.

After reduction we had more of the same, along with even more intense gooey brownies, chocolate-coated raisins and balsamic-glazed ham. The taste was simply sensational – sweet and dry but at the same time with the subtle herbal bitterness found in a cocktail called Toronto. Following 9 years in an ex-bourbon hogshead, we transferred this whisky into a 1st fill Muscat Rivesaltes barrique.