We collided at some speed into a wall of plums, bruised apples and spicy chorizo before rebounding into the safety of soft leather, fruitcake dough and earthy rhubarb crumble. Hazelnuts, walnuts and burnt coconut began to rain down from above, smashing into mounds of muscovado sugar and cocoa powder.

With just a few drops of water a more refined vista appeared, one that bound bananas and fresh figs to cured ham and toasted pine nuts. Roasted chestnuts and black cherries then rolled in from afar, accompanied by bitter chocolate praline, coconut husk and dusty leather. After 13 years in a bourbon hogshead, this was transferred to a Spanish oak oloroso hogshead.