We opened with burnt sugar on orange slices and shots of spiced rum alongside stewed fruits and mince pies, but also earthy notes of foraging mushrooms deep in the forest. Although very different, it did not disappoint on the palate either. Quite dry to start, with maple-roasted nut mix with turmeric and black pepper soon followed by caramel, chocolate-coated roasted hazelnuts and honeycomb. 

Following reduction, how about the picture of a wrangler riding into a rickhouse smoking a pipe – but don’t try this yourself! To taste, treacle tart with whipped cream and sour cherries. Following 10 years in an ex-bourbon hogshead, we transferred this whisky into a 1st fill oloroso hogshead.