The nose neat had plenty of foodie associations; honey, orange and thyme glazed duck breast, steak cooked in Chinese Five spice powder with plum sauce and sweet mangos in fragrant steamed rice. The taste delivered the drinks; cocktail of green ginger wine and whisky, warm spiced pomegranate orange juice and dry Sercial Madeira wine.

Diluted, an almond apricot cake and a sweet creamy Sherry trifle appeared and on the taste a Masala chai spiced tea with almond milk and fresh ginger. Eleven years in an ex-bourbon hogshead, finished in a virgin oak hogshead with a heavy toast and a medium char.