We first enjoyed a hot buttered almond croissant, dunked in toffee sauce and encrusted with freeze-dried cranberry and blackberry. The palate matched the nose, but with a considerable base note of wood sap and milled oak timber with a layer of lightly beechwood-smoked blackcurrant jam on top. Mint followed. Water brought a leather satchel full of toffee, blackberry jam, a wedge of grapefruit and a splash of peach iced tea. After four years in an ex-bourbon hogshead, we transferred this to a second fill oloroso hogshead for the remainder of its maturation.