We felt the need to set the scene, following a hot summer-s day in Jerez, the sun about to set but the heat would not let up. We entered a sherry bodega, and a light, cooling breeze carried the scent of earth, wood, mushrooms and maturing sherry. On the palate, sautéed broccoli rabe with garlic, olive oil and chilli flakes gave it a punch of umami.

Following reduction, we moved into a wine cellar with our lit pewter chamber candlesticks to enjoy grilled marmalade sandwiches and pastrami on rye bread. At 13 years of age, we combined two casks from the same distillery into this cask for further maturation and marrying.