From deep in the dark depths of a Spanish bodega, the robust aromas of smoky bacon crisps and paprika mingled with miso paste melting into burnt butter with a splash of herbal vermouth. The blackened and crispy shells of marshmallows encased their molten sugary centres as they toasted on sticks above the flames of a coal fire. The sweetness was countered by earthy notes of spiced red cabbage, cloves and celeriac in chipotle sauce.

Adding water created a haze of medicinal fog that engulfed both fragrant tobacco and fudge. Now, nutty characters embraced walnuts in sea salt, served on oatcakes with a sprinkle of scorched rosemary and crumbled cassia bark. At 7 years of age, we combined two ex-bourbon hogsheads from the same distillery into a 1st fill oloroso ex-bodega butt for further maturation and marrying.