On the nose neat we got powdered sugar on treacle tart, chocolate soil mixed with Greek natural yoghurt and marmalade on a slice of rye bread. We were then served venison with a cranberry wine sauce prepared with Dijon mustard, coarsely ground pepper, beef broth and apple jelly.

The addition of water added aromas of red onion chutney, venison carpaccio, charred steak and Greek lamb stew while we enjoyed a Greek sweet liqueur seasoned with mastic, a resin with a slightly cedar-like flavour aptly called Mastika, as a digestive. Following 10 years in an ex-bourbon hogshead, we transferred this whisky into a 1st fill Spanish oak Oloroso hogshead.