To charred barbecued peaches, we added toffee encrusted with salt crystals and proceeded to spread this sticky mixture on a warm leather-topped writing desk while wearing a waxed cotton jacket. Transposed on to the palate, the writing desk appeared to be of cherry wood, polished with pomegranate molasses and given texture via panko breadcrumbs, sweetness from peach cobbler and a delicate spice from nutmeg.

Water served to lighten the dram with notes of orange fondant, vanilla sponge and peaches on the nose, while delivering strawberry jam, stem ginger and fennel on the palate. After six years in an ex-bourbon hogshead, we transferred this to a new oak heavy toast, medium char hogshead for the remainder of its maturation.