The aroma was all over the place, with buttered fruit loaf, mango-filled doughnuts, brandy snaps, rum and raisin ice cream and, not to forget, apple-scented shampoo. On the palate it settled down nicely with a slice of banana loaf straight out of the oven, marshmallows dipped in chocolate, and a warm black and blueberry sauce. After reduction we found treacle toffee, butterscotch and a whiff of hot miso soup on the nose.

To taste, simply delicious, sweet and juicy medjool dates bursting with honey, toffee and caramel-like flavours. Following 11 years in an ex-bourbon hogshead, we transferred this whisky into a first fill American oak Pedro Ximenez hogshead.