We entered a stately home and walked through the hall of marble white granite limestone, passing the armour’s gallery, downstairs to the kitchen with an open hearth. We were offered baked brie with apricot preserves and almonds as well as warm bread with sunflower seeds.

After a drop of water the sweet smell of puff pastry plum tarts and apple strudel made us even hungrier and we enjoyed a sticky toffee loaf cake with fudge icing.  After 12 years in an ex-bourbon hogshead, we transferred this whisky directly into a 1st fill charred ex-red wine hogshead for the remainder of its maturation.