An array of associations on the nose neat with red fruits, spicy oak, oven-roasted corn on the cob drizzled in melting butter and stewed rhubarb. On the palate sticky toffee pudding with caramel sauce and ice cream, a hot buttered rum bread pudding and a hot chocolate Catalana cream.

After the addition of water, we had a slice of a clootie dumpling with Drambuie custard and a lingonberry crumb pie while to taste cinnamon bark, sweet red peppers and flambeed pears with a chili chocolate sauce. Devilishly delightful, creamy, as well as exotically tropical. Following 15 years in an ex-bourbon hogshead, we transferred this whisky into a 1st fill Spanish oak Oloroso hogshead.