We unwrapped a gift box of cherry liqueur chocolates, whole pitted cherries soaked in kirsch and enrobed in layers of dark chocolate as we -turned it up to eleven- on the palate. We bit into rum-soaked kala jamun (rum doughnuts) with that combination of dark rum, cardamom, saffron, rosewater and vanilla – absolute bliss.

Water added a cinnamon dusting on baked apples and chocolate peanut butter cups on the nose, while the taste was simply sublime! Following 8 years in an ex-bourbon barrel, we transferred this whisky into a refill Spanish oak Pedro Ximenez hogshead that was previously used to mature whisky 46.88 (-A curiosity of flavours- released in March 2021).