Wow, what a nose! We found ourselves barbecuing one of those famous cuts of meat called Ibérico presa, the best of the best from free-range Spanish pigs that live on acorns. On the palate, the succulent nuttiness combined with lavender-smoked heather honey, blow-torched mackerel with blini and warm pickled beetroot to send our taste buds heavenwards.

With a drop of water we were transported to a Middle Eastern fruit market where we enjoyed a traditional Berber tea made with cinnamon bark, cardamom, dry nutmeg flowers, spearmint and star anise. Following 17 years in an ex-bourbon hogshead, we transferred this whisky into a 2nd fill Spanish oak oloroso hogshead.