Rich creamed coffee, burnt caramel, dark chocolate orange and hints of stewed prunes: a rich and indulgent nose. The palate has delicate, light caramel sweetness with overtones of orange oil and delightful peppery nutmeg. Impressive.

Like cracking the top on a well made creme brulee and taking a healthy spoonful – burnt caramel, creamy vanilla and a touch of citrus.

Charred hot cross bun, coffee, lime notes on the nose. The palate has cereal notes up front, fresh lime, dried fruit and cut marmalade, with a white chocolate mouthfeel.

Cocoa up front, followed by oak, candied fruit and caramel. The palate brings rich oak then toffee notes, with cocoa returning to a malty finish.

Tangerine, melted butter and light briny nuances on the nose. More citrus, vanilla custard and a hint of wood smoke on the palate. Invitingly mellow in the finish; a sociable whisky…

Apples and grapefruit nutty/oaky characters with a hint of smoke. Big spiciness, honey, oak a plenty with green fruits coming in the latter stages. Drying finish with the bitterness of grapefruit.

Polished wood, unripe fruit, honey, nuts. With water some more cooked butter tones emerge, alongside citrus fruit. The palate brings more honey and oak elements, with a bit of white pepper spice on the finish.

Sherry aromas with vanilla pod, zesty orange and spicy ginger, complemented by delicate chamomile and menthol notes. Rich fruit cake with stewed plum on the palate, red apple skin and the sharp edge of kiwi fruit.