Walnuts and caramel wafers were served with vanilla ice cream and butterscotch on ripe banana, with a dash of rum and pink peppercorns in a soft leather bag. On the palate, the ice cream joined whipped cream, salted peanuts and chestnuts, while hot cross bun spices merged with gooseberries, maraschino cherries and marmalade. With water came puffs from a snuffed candle and freshly baked bread alongside raisins, almonds and scorched orange skin. Flavours of gingerbread and hazelnut praline now joined Turkish delight plus church candles melting on to fresh pine wood. After 10 years in an ex-bourbon hogshead, this was transferred to a first fill Pedro Ximénez barrique.