We imagined walking past an open kitchen window while a dark Jamaican ginger cake was baked and then stepping into a Cuban drying room of tobacco leaves. On the palate a sweet and spicy jerk ham with a sticky rum and marmalade glaze.

After the addition of water, we were back in the kitchen where we baked a passion fruit mousse traybake as we enjoyed a sumptuous trio of flavours, morello cherries candied with Armagnac and coated with dark chocolate. Following twelve years in an ex-bourbon hogshead, we transferred this whisky into a #3 charred 1st fill hogshead.