An antique sea chest made the perfect dinner table beside a peat bog. We got the barbecue coals smouldering and listened to shrimps and honey-glazed pork chops sizzle over the flames. Flames licked the tongue also, with an inferno of hot sauce and sticky smoked molasses. Water was surely required. Now the peat and barbecue smoke filtered through sphagnum moss before merging with fine ash and tar stuck to sweet toffee. The heat was tamed to reveal chorizo sausage served in a hot cross bun with kelp seaweed, tobacco leaves and a glass of salty manzanilla sherry. After five years in an ex-bourbon hogshead this was transferred to a Pedro Ximénez second fill hogshead.