We found ourselves walking through a pine forest eating parkin and golden syrup flapjacks before we made a break and started a barbecue with Texas-style baked beans and sausages. A wonderful texture on the palate neat, with the dark sweetness of cherry fondant chocolates, maple pecan pie and cinnamon butter.

After reduction we found that an enticing herbal note appeared, like in candied fennel seeds and ground coriander but also cocoa powder and a hint of sweet mint. To taste, we found rum and raisin fudge as well as toasted coconut and, in the finish, refreshing fresh ginger juice. Following 11 years in an ex-bourbon hogshead, we transferred this whisky into a 1st fill Spanish oak oloroso hogshead.