A massive hit of caramelised banana notes greeted the panel, and as they settled down, we baked sun-dried tomatoes in the oven. We enjoyed a mulled wine with allspice, cinnamon, cloves and orange zest and a slice of traditional Dundee cake made with raisins, almonds, orange zest and Seville marmalade. With just a drop of water, dark marzipan and chocolate rice pudding made an appearance. On the palate, pear chutney with red wine, chestnuts and lemon thyme, while in the finish there was a traditional mince pie. Following nine years in an ex-bourbon hogshead, we transferred this whisky into a 1st fill custom toasted hogshead (60% American oak and 40 % European).