This is a whisky whose original incarnation was so popular that we drank all of it now It’s back with a new recipe thanks to master blender Rachel Barrie, combining both oloroso and PX casks into a rich sherry-monster that’s packed with spice and fruit.

Nose Fruit cake for grown-ups: not too sweet, thanks to softly singed raisins, and solidly soaked in bittersweet dark rum. Baked apples with plump raisins, brown sugar and cinnamon sit to the side, studded with glacée cherries and juicy sultanas.

Palate Rich, thick and packed with juicy-but-dried fruit – rum-soaked raisins, prunes and a touch of chopped date. Nutmeg and cinnamon sit underneath along with sticks of black liquorice. It’s more savoury than the nose suggests, focusing on fruit cake and bitter dark chocolate.

Finish Damp leaves and a hint of mint. Raisins and dates linger.