We cracked the hard caramel top of a mixed berry crème brûlée and had a bite of a coconut, almond and raspberry dessert square. The wonderful texture reminded us of chantilly cream, butterscotch sauce and a wild berry smoothie made from blackberries, strawberries, blueberries, pineapple chunks and orange juice – a real treat for the taste buds.

After the addition of water, a chai-spiced rocky road with dried cranberries sprinkled with mini marshmallows and a dusting of cocoa emerged. It still had a lovely mouthfeel: imagine Madagascar vanilla ice cream with a red berry coulis. Following 12 years in an ex-bourbon hogshead, we transferred this whisky into a 2nd fill high-lactone American oak barrique with toasted heads.