Sweet and salty liquorice, as well as dark chocolate with sea-salted caramel, were followed by maple syrup, walnuts and salted honey cashews, plus mushrooms and salty bacon. A real burst of sweetness on the palate neat reminded one Panellist of candy-coated roasted almonds, while others got maple-glazed ham and toasted peanut butter and jam sandwiches. After dilution, some dry spices emerged first (curry and curcuma/turmeric) before we decorated a cake with almond paste and marshmallow spread. To taste, we squeezed a fresh lime over a pork taco before we had a sticky toffee pudding. Following 15 years in an ex-bourbon hogshead, we transferred this whisky into a first fill heavy toast medium char hogshead.