The pirate ship was heavily laden with a hoard of old oak casks filled with fig syrup, balsamic glaze and sweet chilli sauce. From deep below deck came a wondrous waft of dried mangos, cinnamon ice cream and raisins soaking in rum. With a few drops of water the captain of the ship was sat on an old tea chest, shrouded in a mysterious mist of incense smoke. The heavy-duty banana cannons were ready for action, loaded with a mix of gunpowder and brown sugar, while plum pudding and pomegranate cannonballs rested in brass monkeys. After 17 years in a bourbon barrel this was transferred to a first fill oloroso barrique.