Rugby boys in the Bahamas

The nose reminded us of an outdoor pool where the team relaxed with medicinal rubs of menthol and camphor balm, their bandages soaked in birch sap and eucalyptus. They feasted on a barbecue of lobster thermidor with chipotle sauce, duck à l’orange and smoked ham hock with pork gravy, plus sides of maple-smoked bacon and caramelised fennel with apple butter and a splash of water coaxed out more desserts. For dessert they enjoyed tropical fruit flambé, orange crêpes suzette, brittle toffee brûlée and brine-washed cheese rolled in peppercorns. All the players then tucked into creamy coffee and pumpkin pie with toasted nuts. Topped up and finally replete, the team relaxed in the tropical warmth, as lavender, sage and fresh fennel were carried on the sea breeze. After 15 years in an ex-bourbon hogshead, we transferred this whisky into a Pedro Ximénez refill hogshead for the remainder of its maturation.