Devoid of a map, or any notion of destination, we followed our noses through rum and raisin fudge, old yet soft leather and seasoned logs from a eucalyptus tree. We turned a corner to find a wondrous route among orange chocolate, cinnamon swirls and fennel seeds on singed currants. With a dash of water, and to our surprise, we stumbled over butterscotch sweets buried under autumn leaves and fragrant tobacco leaves laced with lemon zest. Then, after breaking through a barrier of biscuits, we spied our destination – peaches, plums and stewed red fruits in a pool of thick double cream. After spending four years in an ex-bourbon hogshead this was transferred to a second fill Pedro Ximénez hogshead for the remainder of its maturation.