The descriptors came thick and fast – earthy honey on toast, eucalyptus balm, polished leather and marmalade, as well as fresh raspberries and blueberries in a wooden bowl. The taste neat was just as appealing, delivering toasted marshmallows, chocolate-covered marzipan, amarena cherries in syrup and, in the finish, notes of vanilla and coconut.

After reduction we dined on boozy black forest cupcakes or slices of coffee liqueur cheesecake with a fondant-filled cocoa biscuit crust. On the palate, we tucked into mousse au chocolat and a hot chocolate with cherry amaretto-soaked marshmallows. This was a whisky with which to sit back and relax. Following six years in an ex-bourbon hogshead, we transferred this into a second fill oloroso hogshead.