A mixture of spicy rye bread, beef extract soup, Jamaican spiced oxtail stew, cinnamon buns, clover honey and oak-aged plum schnapps made this an engaging experience. On the palate, we began with focaccia with onion, rosemary and chilli flakes before we had oranges marinated in thyme-infused red vermouth syrup. After reduction, the aroma was that of dark chocolate sour cherries, orange marmalade and mango chutney. The taste had the dryness of an old-fashioned parsnip wine made with raisins and the zest of oranges. Following seven years in an ex-bourbon hogshead, we transferred this whisky into a second fill oloroso hogshead.