We were reminded of a Danish open-faced sandwich called smørrebrød, with roast beef, pickle and horseradish next to roasted parsley potatoes. The taste was somewhat dramatic, conjuring a Caribbean rum banana flambé, a spectacular flaming dessert made with caramelised bananas and rum served over ice cream and drizzled with an almondy Italian liqueur. After reduction we were closer to home and the scent of a Victoria sponge cake and cinnamon-baked apples. On the palate, a bacon butty was served alongside a bowl of spiced porridge with nutmeg, ginger, cinnamon and runny honey. Following 12 years in an ex-bourbon hogshead, we transferred this whisky into a first fill heavy toast medium char hogshead.