Plenty of smoke on the nose – honey-glazed spare ribs and smouldering lemon thyme-poached chicken with harissa, while in the background the scent of sweet cigar ash. A lovely texture on the palate, like a potted shrimp and smoked salmon terrine accompanied by a moreish farmhouse cider. After reduction, we ate sardines on burnt toast with a squirt of lemon alongside a vigorous aroma of muscle rub and tea tree oil. To taste, barbequed roasted lemon sole in a salted butter sauce and crushed roots with walnut and mace butter. Following 10 months in a new oak charred barrel, this whisky was transferred into a second fill ex-bourbon barrel.