A rich combination of figs, treacle and armagnac blended with crème caramel and singed lemon meringue pie topped with toasted coconut shavings, before pine resin oozed from polished wood. Flavours of spicy Jamaican ginger cake brought nutmeg, cinnamon and ginger to toasted oak and irresistible rum and raisin ice cream. We found the careful addition of water released aromas of rum abundant with orange peel, dried cranberries and coconut on heavily toasted oak. Now satay sauce combined with mango, plums and peaches with salted almonds, macadamia nuts and light ash on the finish. After nine years in a bourbon hogshead, this was transferred to a first fill hogshead that combined both American and European oak in a single cask.