In the depths of a fathomless cavern we found walnuts, hazelnuts and ginger biscuits lurking among blankets of soft chamois leather, planks of polished mahogany and piles of coffee beans. Underground springs bubbled mulled wine and treacle from the rocks of jagged toffee, which trickled down on to pebbles of dried stone fruits and sticky toffee pudding. A few drops of water released almonds, sultanas and raisins and they tumbled over the dried orange peel and apple tobacco that clung to the rocks. The stream of spicy mulled wine thickened to become creamy custard as it oozed over blackcurrant crumble and tiramisu topped with chocolate and hazelnuts. After 12 years in a bourbon hogshead this was transferred to a first fill Spanish oak oloroso hogshead.