The scent coming off this sample was dark – chocolate, raisins, plums, black peppercorns, cocoa and coffee beans. On the palate big wood spice at first before the lovely, yet deep sweetness of poached cherries in spiced red wine syrup served with honey crunch granola appeared. With the addition of water, plums took centre stage on the nose with cobbler, baked pudding and a late summer plum cake.

Then we unwrapped a chocolate disc from Anthon Berg containing fine marzipan combined with a layer of Madeira-soaked plums coated in rich dark chocolate. Following twelve years in an ex-bourbon hogshead, we transferred this whisky into a 1st fill Spanish oak Oloroso hogshead.