Chocolate pigs and sticky figs

It was heaven in a glass for any serious fan of raisins, dates and dried figs, wrapped in cured ham and served with toffee apples and Christmas pudding. Cinnamon and liquorice ticked all the right boxes while sticky treacle engulfed orange zest and dried cherries. A little water unveiled brazil nuts and almonds, lavishly coated in dark chocolate. Crispy pancetta mingled with crystallised ginger, marzipan and prunes, providing delightfully oily textures. The spice from cinnamon, camphor and black pepper tingled until the end, meeting a finish of dried orange and salted nuts. After spending 10 years in an ex-bourbon hogshead this was transferred to a Pedro Ximénez second fill hogshead for the remainder of its maturation.