Perfumed aromas mixed with toffee apples, dessert wine and calvados while toasted pine nut and crushed oily brazil nuts were sprinkled on to marmalade-glazed pork belly. The palate, however, was rich and dark with burnt toffee, molasses and pine tar blending into maple syrup, liquorice and Christmas cake. Water released lighter aromas of caramel, mojito cocktails and grilled pineapple served with mint chocolate ice cream and menthol rub.

Back to the palate and delicious spices now combined with rum with ginger ale, coffee and bitter marmalade. Burnt fruitcake joined heavy wood with firm tannins on a finish that was both dry and sweet. After 13 years in a bourbon hogshead, this was transferred to a Spanish oak oloroso hogshead.