The nose was a journey from Dundee (Dundee cake, linoleum) to France (brandy snaps), and from Spain (sherry trifle) to Madeira (sweet wine) and then across the pond (butter pecan pastries). The lovely, chewy palate gave us honey, dates, raisins and hot cross buns, with a dry finish of membrillo, cranberry sauce and ginger-flavoured halva.

The reduced nose oozed decadence – candy floss, stem ginger, cherry clafoutis, black forest cake and sangria poured over freshly charred staves. Again on the palate, sweetness (cinnamon swirls, jam doughnuts and watermelon) gave way to roasted chestnuts, pink peppercorns, dark chocolate and fragrant oak. After 12 years in ex-bourbon wood, we transferred this into a 1st fill Spanish oak Oloroso hogshead.