A sticky blend of milk chocolate and toffee was dunked in treacle, encrusted with coal shards and placed under our noses. On the palate, the dram was smoked peanuts in caramel, hoisin sauce and root beer. The introduction of water wrapped this whisky’s aroma in smoked bacon, glazed it with raspberry jam and placed itself firmly on the barbecue.

The palate was now chocolatey, with burgundy wine and that same smoky, nutty character, albeit now joined by ointments and clotted cream, and served on rye bread. After six years in an ex-bourbon hogshead, we transferred this to a 1st fill American oak oloroso hogshead for the remainder of its maturation.