We were reminded of a certain filmic villain and his entreaty to ‘give yourself to the dark side’. The aromas were that of hoisin sauce, damson jam, caramel, rhubarb poached in red wine and walnut liqueur. So was the taste: dark bitter chocolate with plenty of black pepper spice as well as cherries with roasted almond clusters. After reduction we raided the pantry to find caramel brownies, figs, parma ham and candied chestnuts. On the palate, we tucked into gingernut biscuits, pecan pie, toasted almond flakes and Moroccan chicken tagine with black olives and preserved lemon. Following 12 years in an ex-bourbon hogshead, we transferred this whisky into a first fill Spanish oak oloroso hogshead.