The scent immediately put a smile on our faces with aromas of tobacco, prunes, cinnamon, nutmeg, cherry pie and sticky toffee pudding – do we need to go on? The palate reminded one Panellist of roasted duck with red wine cabbage and potato dumplings while others detected burnt wood, mixed nuts and cooked amarena cherries.

After dilution, the list of aromas carried on – beeswax, toffee, mulled wine, stewed fresh porcini mushrooms, boysenberry chutney and orange pomander. To taste, we found that typical glycerine flavour of old sherry, slightly sweet and responsible for roundness and smoothness. Will you join the worm tub club?  Following 11 years in an ex-bourbon hogshead, we transferred this whisky into a 1st fill Spanish oak oloroso hogshead.