The aroma was that of cinnamon-spiced plum jam on hot buttered toast, teacakes and the Belgium brioche with raisins called kramiek. This was followed seamlessly by the taste of plum chutney and manchego cheese on toast. We also found flavours of peaches soaked in red wine, coffee mocha ice cream and mince pies with cashew brandy cream. After the addition of water, we detected barbecue ribs, a cured meat selection and sticky toffee pudding with a glass of high-grade sake. On the palate, it was now sweet and smooth, like a tiramisu or a cherry chantilly cake accompanied by a glass of dark coffee liqueur. Following 15 years in an ex-bourbon hogshead, we transferred this whisky into a #4 heavy char first fill hogshead.