Golden rays of sunshine melted creamy butter over charred oak driftwood as we relaxed by dunking chocolate bourbon biscuits in espresso martinis. Cocoa dust blew in the wind, sticking to the lavender honey on our slices of toasted granary bread. With a dash of water it was time to crack open some crisp white wine to accompany our Mediterranean seafood platter featuring lemongrass-fried prawns and fennel seeds. The perfect follow-up was sticky dessert wine joined by chocolate-coated peaches, marzipan and juicy clementine segments dipped in cinnamon. The starting point for this small batch was two bourbon hogsheads of single malt Scotch whisky. At 12 years of age one cask was transferred to a first fill Spanish oak oloroso hogshead, and the other to a refill PX hogshead. The casks were then married together before bottling.