We were working with a traditional hand-operated cider press in a dunnage warehouse when we got served steaming hot freshly brewed coffee. A gentle sweetness after the initial heat; honey glazed ham and sticky hoisin pork ribs came to mind. Water added a salty sea breeze blending with the intoxicating scent of nearby lime trees. We then found a lidded wooden box of pineapples washed on to the beach and so with plenty of brown sugar and cinnamon we grilled the pineapple Brazilian style. At eight years of age, we combined selected hogsheads from the same distillery into a variety of different casks to marry. This is one of those casks.