Chocolates galore – with chocolate, cranberry and macadamia nut brownies and tiramisu as well as a rich and creamy hot chocolate – before aromas of ripe bananas, raisins and caramel sauce appeared. On the palate we were served a Turkish coffee in a copper pot next to spiced maraschino cherry chocolate cupcakes with cinnamon buttercream.

After reduction we poured burned caramel sauce over chocolate ganache, sprinkled nutmeg over caramelized almonds and stuffed roasted figs with walnuts. To taste, we found plenty of dates, walnuts and burnt sugar, with a good acidity to balance the sweetness. At nine years of age, we combined two ex-bourbon hogsheads from the same distillery into a 1st fill European oak Pedro Ximenez butt for further maturation and marrying.