Afternoon tea – sticky, gooey strawberry jam served with fresh spiced sultana griddle scones as well as super moist, warm, straight-out-of-the-oven gingerbread cake with a cinnamon cream cheese frosting. That was only the nose – on the palate a seriously drunken cherry chocolate cake and dark salted ‘roasty-toasty’ coconut toffee.

A drop of water and we prepared porcini hot chocolate – may sound odd but the dried porcini powder added an earthiness to the sweetness and when sprinkled with cocoa powder, an absolute delight. We then moved into a coffee house in Austria, enjoying Sacher and Linzer tortes as well as genuine Salzburger Mozartkugeln. Bottled for the 2020 Highland Whisky Festival.

Silver medal winner at London’s 2021 International Wine & Spirit Competition.