Newspapers sat in a tray of treacle that soaked up the news as a glass of port was poured nearby. The palate was a slice of malt loaf liberally covered in chantilly cream and toffee sauce, and decorated with pencil shavings and blackcurrants. Water offered the nose a hessian sack full of raisins, dates and plums as the tap was opened on a barrel of golden syrup. The palate was now full of dark fruits being mixed into a spiced pumpkin latte, topped with toasted almonds. After 13 years in an ex-bourbon hogshead, we transferred this to a first fill Spanish oak oloroso hogshead for the remainder of its maturation.