Have you ever had pork tenderloin with a savoury balsamic raspberry sauce? If not, this was the aroma, which came to mind nosing neat. Too exotic, well how about the taste then – pigeon breast with red wine gravy, roast leeks and wild mushrooms? Water added chocolate porcini puree, toasted coconut flakes in a prune sauce on the nose while on the palate very umami; mushrooms sautéed in butter, crispy fried onion rings and poached cherries in spiced red wine sauce. After twelve years in an ex-bourbon hogshead, we transferred this whisky into a 1st fill Spanish oak Oloroso hogshead.