And another first, a Brazilian rum hailing from the Epris distillery with the distillate comes off a column still.

In Cadenhead's words, "Nose: Very sweet, aniseed balls, shortcrust pastry and cloves, along with butterscotch and sweet chocolate. Palate: Treacle notes, molasses and then sweet fruity flavours such as mandarins and peaches. Finish: Dark chocolate, lots of liquorice intertwined with cranberries."