We walked through the deep, dark forest, stepping over moss-covered tree roots and groups of wood mushrooms. As the wind whispered through the dense evergreens, the aroma of steamed raisin pudding with a tawny port wine sauce emerged. We followed our noses and found a little gingerbread house with vanilla-based frosting, supported by tonka beans, cinnamon sticks and garibaldi biscuits.

When we added a couple of drops of water the scent of chocolate-coated dark red cherries flirting with nougat ice cream and PX raisins dominated, while on the palate we enjoyed blueberries freshly picked from the woodland. Bottled for the 2024 Spirit of Speyside Whisky Festival.