Let me introduce ”The Bomb’: the sherry bomb with its dense flavours of Christmas cake, maple syrup, old honey, hazelnuts , dark chocolate and a touch of treacle toffee.

Sitting by the fire in a countryside tea room: lemon drizzle cake, sticky toffee pudding, apple tart and strong coffee, all by a smoldering fire. More of the same on the palate with lush orchard fruits joined by the more classic sherry notes of dried fruits, chocolate, spices and toffee, which endure into the finish.

The rich candied fruit, vanilla and cereal of Panettone, made into a rich bread and butter pudding with a scrape of orange marmalade. Joined by a dollop of cream on the palate, with nutmeg spice coming through on the finish.

Rum notes of soft brown sugar and tropical fruit, hints of aniseed. The palate has lots of clementine, with buttered gingerbread loaf and malty, oaky notes. A lasting finish.

A nice wee fruit salad of oranges and pears, garnished with a sprig of fresh mint and a good dusting of vanilla icing sugar. Subtle hoppy notes.

Oily, salty Arbroath Smokies, drizzled in lemon juice. Sweet maple and a touch of firewood. Let’s go fishing!

Granola and crisp, red apple on the nose with hints of toffee. Palate is creamy porridge with light fruit and a note of marzipan. An uncomplicated, honest whisky, but with a impressively lengthy finish of barley and fruit.

Toffee, currants, tones of rum-flambeed bananas and coffee notes on the nose. The palate is more toffee then rather a lot of cask influence – woody tones with cinnamon and cardomom on the finish.