First, we noticed the deep amber colour and the thick ‘legs’ that slunk ever so slowly down the glass after a gentle swirl. New agers met a biker gang in a shisha bar or Amsterdam coffee shop, with the petrol heads smelling of engine oil and oily rags. The taste was like rendered tallow from a perfectly cooked steak, smoked plums and to drink a ‘golden smash’ cocktail using Tokaji sweet wine. Adding a drop of water and we got on the back of one of those hogs and rode into the sunset heading to nirvana. Following 11 years in an ex-bourbon hogshead, we transferred this whisky into a first fill American oak PX hogshead.