A batch of three ex-sherry puncheons from a distillery in the Speyside region has been used to create this single malt, distilled in 2008 and aged for more than 12 years. Layered with rich and indulgent flavours, beautifully infused with plenty of dried fruit and a hint of spice.

Nose: Muscovado sugar is used to sweeten strong, black breakfast tea. Dried figs are soaking in Pedro Ximénez sherry, along with dried apricots and a bowl of ground cinnamon, ready for baking a luscious fruitcake.

Palate: Rich sticky toffee pudding. Dark-chocolate covered plump raisins and a smattering of pistachio nuts. Touches of orange oil and a hint of clove appear, along with luxurious moist prunes and some liquorice.

Finish: A rich, unctuous, velvety finish with creamy marshmallows, raspberry ice cream and a waft of cinnamon at the end.