We imagined carrying peat slabs in a wicker basket across heathery moorland as we took a break and shared a robust intense red wine (100% Grenache) out of a leather Bota curved wineskin. Bursting with cherry and black fruit flavours and tempered with smoky notes of spice and pepper - a proper BBQ dram! Following reduction, the scent was what we imagined a Spanish style rum that was matured in ex-smoky Islay whisky barrels would smell like, sweet but also plenty of smoke from roast lamb. After fourteen years in an ex-bourbon hogshead, we transferred this whisky into a shaved, toasted and re-charred 1st fill PX barrique.