Feel irie

We imagined oven-baked oranges on a bed of brown sugar next to buttered brown toast, pain aux raisins, olive oil crackers and ginger biscuits. Intense on the palate, this was sweet and dark like a demerara rum from Guyana with dates, raisins, toasted almonds, candied oranges, manuka honey and marmalade, all with a generous sprinkling of cinnamon and nutmeg. After reduction, mixed berry compote on French toast, candied streaky bacon and butterscotch pudding were all washed down with a bramble liqueur. To taste, it still had those rum vibes – either in a cocktail or rum-flambéed exotic fruits such as mango and papaya. Following six years in an ex-bourbon hogshead, we transferred this whisky into a first fill heavy toast, medium char hogshead.