Atop a bed of crushed smoked pears, we found salted cashews. This was juicy, sweet, nutty and sooty. The palate wrapped the aroma in parma ham and dusted the sweet-savoury appetiser with a light wood spice. Water served our noses with charred root vegetables, honey-and-smoke-cured ham, and tarred rope dipped in grist. The palate was now candied nuts drizzled with rosewater and a serving of peat-smoked rhubarb on rough oatcakes. After nine years in an ex-bourbon hogshead, we transferred this to a refill PX sherry hogshead for the remainder of its maturation.