Made our mouths water

We were greeted by the smell of a charcoal barbecue cooking burgers, corn on the cob and slices of pineapple. On the palate, a smoky apparition appeared out of nowhere before we cut into a Florentine steak seasoned with rosemary, sage, black pepper and a drop of extra virgin olive oil. After reduction, sweet aromas of candied hawthorn, sugar-coated almonds, sultanas and oat biscuits arrived alongside what we described as "a mystery smoky, oaky, malty scent". To taste, we found a tantalising mixture of nutty creaminess, clove spiciness and sweet earthiness – making this one to savour. Following 10 years in an ex-bourbon hogshead, we transferred this whisky into a first fill Spanish oak oloroso hogshead.