Keep cosy with rich dried fruits, peaches, patchouli and rose, marzipan, lebkuchen, amaretti biscuits, dark chocolate, antique leather books ... and the list could go on. To taste, we enjoyed an Alpine coffee – strong coffee, hazelnut liqueur, kirsch (cherry brandy), whipped cream and a dusting of grated nutmeg and dark chocolate shavings. A few sips and we were ready, skis on, to shoot down the Streif or the Lauberhorn. After reduction, we discovered a cemetery, thankfully a fly cemetery (Scottish fruit slice), next to churros dipped in chocolate, before we all settled down to eat melt-in-the-mouth beef cheeks in red wine. Following 11 years in an ex-bourbon hogshead, we transferred this whisky into a first fill Spanish oak oloroso hogshead.