Boom! Oh, my goodness – what a punch of sherry-soaked smoke! Had someone lit a peat incense stick and then waved it about? These were just some of the comments nosing neat. A big, powerful beast on the palate, yet beautifully balanced. We got peppered mackerels in a smoky balsamic dressing and cardamom-spiced prawns. Water added mussels in white wine with chillies, heavily charred prawns, lobster tails and singed salty bacon. The taste was still full of smoky delight, with a decadent coffee dessert called affogato but this time not made with Italian liqueur but an Islay dram. Following 11 years in an ex-bourbon hogshead, we transferred this whisky into a first fill American oak PX hogshead.