An aromatic blend of mulled spices containing cinnamon, cloves, nutmeg and star anise combined with orange and lemon peel next to a scent of exotic wood aromas to make this extremely appealing. On the palate, sweet oak notes joined ginger-sweet chai tea flavours, while in the finish we noted toasted oak and roasted coffee.

After dilution, the coffee turned into a cappuccino sprinkled with cocoa powder, served alongside a warm crumpet with chocolate spread. To taste, we spread apple and blackberry jam on the raisin scone that accompanied our creamy hot chocolate. Following 16 years in an ex-bourbon barrel, we transferred this whisky into a 1st fill shaved, toasted and re-charred American oak barrique with new toasted heads.