Slightly restrained, the nose slowly divulged barley sugars, chocolate profiteroles, maple candy and bourbon biscuits –digging deep, we found earthier elements (pipe tobacco, rhubarb, nutmeg, cappuccino, seasoned oak). The palate offered sugar-coated fennel seeds, clove-flavoured brown sugar, camp coffee and roasted parsnips – ginger, cumin and cardamom on the finish.

The reduced nose gave us creamy toffee, Crunchie bars, dark chocolate with cherry pieces and coffee and walnut gateau. The palate now had blackcurrant cough sweets, liquorice, moist tobacco leaf, ripe gooseberry and a dry, seasoned oak finish. After 20 years in ex-bourbon wood we put this into a 2nd fill Spanish oak Pedro Ximenez hogshead.