The nose – we were in a farm workshop having ploughman’s lunch and damson crumble (oats and brown sugar) when we realised the barn was alight; we later applied muscle rub among the embers. The palate, unsurprisingly, had wood smoke and ash, muscovado and barley sugar sweetness and a finish of hairspray, chimney scrapings, liquorice and tar.

The reduce nose had toffee, chocolate and maple syrup, smoke from beach bonfires and crispy aromatic duck. The palate balanced sugared almonds and heather honey with bonfire smoke and briny, coastal elements. After five years in ex-bourbon wood this was then extra-matured in a 1st fill Pedro Ximenez hogshead of American oak.