After 12 years in ex-bourbon wood we transferred this into a first-fill American oak PX hogshead. Carousing round the fire pit, we smelled toasted marshmallows, bangers, smouldering twigs, fire-warmed leather shoes and crème brulée. Smoke teased the palate but the cask’s dark sweetness dominated – raisins, dates and chocolate-dipped cherries, Moffat toffees and sherry; then chewing tobacco, leather and sage to finish. The reduced nose entertained us with smoked meats and currywurst, toasted almonds, cinder toffee and incense. The palate now had figs, cola cubes and Madeira molasses cake, Spanish charcuterie, a liquorice stick in a glass of sherry and bonfire smoke.