The aroma was that of sweet Virginia tobacco, exotic wood resins, frankincense and ginger warming in melted butter. We then imagined cracking through a good caramelized top from a Crème Brûlée that had a delightful twist as we went luxe with chocolate and raspberries.

Diluted we had star anise meringues with mango coulis and strawberries before we all sat down in front of an Andalusian ‘Churreria’ happily dipping our churros into a rich hot chocolate while drinking a café con miel - honey, a shot of espresso and steamed milk. Following nine years in an ex-bourbon hogshead, we transferred this whisky into a 1st fill custom toasted American and European oak hogshead.