We boarded a paddle steamer on the Mississippi river heading towards the Gulf of Mexico. On deck we enjoyed Louisiana creole cuisine with a bowl of jambalaya – cooked rice, onions, green pepper, smoked sausage and shrimp. Following dilution and after the hearty starter, there was grilled lobster with a pastis-caper butter sauce. There was plenty of sweetness on the palate, as we sat on the sun deck bypassing the “Big Easy” with a glass of ti' punch – cane syrup, rhum agricole and lime. At six years of age, we combined selected hogsheads from the same distillery into a variety of different casks to develop further. This is one of those casks.