Despite the age and the clear influence of the Spanish oak sherry, this cannot hide its provenance: there was a medicinal and antiseptic scent in the air. But there was also a steaming hot French onion soup with smoked chorizo on offer. On the palate, after the initial struck match, there was plenty of sweet and smoky goodness – smoked strawberries, and toasted waffles with raspberry jam and maple syrup. Reduction added a smouldering rosemary twig before we had chicken with black lime and plenty of speck. The taste was just like a Penicillin cocktail: smoky whisky, ginger, honey syrup and lemon juice. Following 21 years in an ex-bourbon hogshead, we transferred this whisky into a first fill Spanish oak oloroso hogshead.