The aroma reminded us of warm chestnuts, mulled wine, chocolate-covered raisins, marzipan croissants and fresh pipe tobacco. This was extremely sweet to start with on the neat palate, with apple crumble with custard and vanilla ice cream. But soon a spicy kick in the form of a Thai green curry was accompanied by a spiced chai latte. After reduction the scent was that of entering the lobby of an exclusive hotel – orchids, soft leather and polished oak furniture. To taste, sweet, stewed cinnamon apple slices were served with vanilla custard and marshmallows soaked in brandy. Following eight years in an ex-bourbon barrel, we transferred this whisky into a first fill American oak oloroso hogshead.