A powerful nose, the sweetness of honey-glazed baby back ribs combining with the scent of the sea, smoked oysters, clams and cockles made this a fascinating combination. The palate was smooth and silky with chocolate and vanilla before we got honey and mustard-glazed ham as well as honey-roasted carrots and parsnips. Careful when adding water, as the aroma moved to a dark chocolate crème brûlée with spiced smoky pistachios. To taste, we found ginger dates, chocolate-coated raisins, and espresso coffee beans – sweet, smooth and smoky, a match made in hell which gave us heaven on earth! Following 11 years in an ex-bourbon hogshead, we transferred this whisky into a first fill American oak PX hogshead.