Aye aye banoffee pie

The prow dipped amid a salt-flecked breeze, carrying whispers of brine, peat smoke and sweet wafts from the galley below. Banoffee pie, still warm from the oven, slid across the mess table, its caramel and banana filling vying with the tang of quince jelly and heather honey in the air. Meanwhile, the deckhands passed around slices of blood orange and toasted brioche layered with lime jam. With a dash of water, oyster mushrooms, lamb loin and honey-coated vegetables sizzled on a peat barbecue while sushi was prepared nearby. As the tide turned, a final waft of wood char, seaweed and liquorice lingered – a sweet, salty broadside to the senses. After 11 years spent maturing in an ex-bourbon hogshead, this whisky was entrusted to a refill HTMC hogshead (first filled in 2015) for the remainder of its maturation.