For its next trick, Sacred will be putting its own spin on a stash of young whisky from the English Whisky Company in Norfolk. A number of finishes and blends are currently being explored, but the first release will be a whisky liqueur. Described by Sacred distiller Ian Hart as “halfway between Drambuie and Grand Marnier”, the prototypes absolutely pop with zesty orange oils, warming cinnamon and cloves. It’s perfect hipflask material.

Elsewhere, London distilleries are delving into the archives to create new drinks modelled on long-lost recipes. At Jensen’s, the Bermondsey distillery behind Jensen’s London Dry gin and Jensen’s Old Tom, a 19th-century distiller’s handbook was the source of inspiration for its recently launched small-batch orange bitters. They are now being snapped up by bartenders around London. To taste these, you’ll have to visit the distillery, where you can also try a range of seasonal macerations, including rhubarb and sugar snap pea gins.