Heavenly aromas of sweet pears, plums, caramel and fragrant cinnamon drifted down from the stars. From the earth came spicy fresh ginger with the heavy wood of fallen trees as almonds and hazelnuts scattered on the ground. Then heaven and earth combined in a mixing bowl of dried cherries, orange peel, butter and muscovado sugar to create an opulent cake on a bed of marzipan. Water released perfumed notes of bergamot and spicy incense that bonded with dried cranberries and dark chocolate on a finish that was wrapped with crème brûlée and vanilla ice cream. After spending 22 years in an ex-bourbon hogshead this was transferred to a first-fill ex-Pedro Ximenez hogshead for the remainder of its maturation.