The nose had lemon thyme and elderflower, dried mango and char-grilled pineapple, hand-tooled leather, scorched wood, vanilla and champagne – a complexity to get lost in. The succulent palate boasted toasted coconut, Demerara and barbecued bananas, treacle scones and Lotus Speculoos, with hints of cinnamon and caramelized pork. The reduced nose found more fruit (ripe melon, raisins), honey, beeswax, cinnamon buns and egg custard tarts.

The palate became even juicier – syrupy peaches, blackcurrants, pears and vanilla; ‘iced tea and corn cobs on a beach house deck.' The finish tantalized with dark chocolate, ground coffee and warm oak. After 8 years in ex-bourbon wood, we moved this into a heavy-toast, medium-char refill hoggie.