After 10 years in ex-bourbon wood, this was transferred into a 1st fill American oak oloroso hogshead. The nose combined muirburn, burnt straw and pipe racks (smoke, ash, old wood) with black tea, dark chocolate and sticky honey glaze on roast pork. The smoke intensified on the palate, swirling around with roasting coffee, toasted pistachios and pumpkin seeds, golden syrup on burnt toast and a tingling finish of chilli, cardamom and smoked paprika.

The reduced nose found old ship’s timbers and hints of plastic on beach bonfires. The palate now had roasted chestnuts, burnt coconut and apple sauce on five-spice belly pork.