It’s been a busy year. I’ve already been to one Whisky showcase event at the Larder House this year, along with a Gin nightpig butchery night and a seafood feast night. This whiskey night was going to venture further away from the glens of Scotland to different and hotter climates around the world, with explanations on how that can affect the ageing process.

This time it would be Jon Lister and Stephanie Holt from Speciality Brands to compere and guide us through the evening.

I've already written pieces on this year's other whisky night and the gin night so you can read up on how far James and the Larder House team really push things. It's not just a night of sitting down to great food and drink, it is a full on theatrical evening with audience participation.

On entering the restaurant we found that the tables had been moved out, which is not unusual but found the room all decorated in a Japanese style with white fabric screening, a huge tree branch stretching across the room and deftly folded origami swans hanging off the tree all made by Megan's own hands.

I had a sneaky preview of a brilliant new creation made for the weekend but will leave that for a second.

James welcomed everyone and gave a quick explanation of the first cocktail of the evening that was based on a French grain spirit called Vulson White Rhino Rye that had been infused with thyme, hence the song “Ride on Time” playing as we gathered. You see what they did there?

A round of canapés kept everyone going before we were lead over a Japanese water garden with stepping logs. Yes, they built a pond, put some strategically placed logs in it, floating candle lights and bamboo. It's one thing to go balls out decorating and another to carry out some onsite construction. That's the Larder House for you, a bit nuts!

Some footage of us walking across.

Once we safely made it over the Takeshi's Castle style obstacle we ventured into the courtyard or more fittingly the essence of India. Music blaring, incense burning and be-petalled tables all awaited us.

The next whiskey cocktail was based on Amrut, a single malt whisky from India made with barley from the Punjab region. The heat and humidity of India means that the barrel ageing process takes three times as fast so within 3 or 4 years you get the equivalent to a 12 year old aged Scottish whisky.

The cocktail was made with passion fruit for a refreshing taste to go with our Indian takeaway that was delivered in silver foil containers with plastic cutlery all in a white paper carrier bag. The mackerel went down especially well.

Next destination on our round the world trip, having dipped into Europe and Asia, was the Far East to Japan. The next Takeshi's Castle style challenge was to sit down, sitting down on the table settings on the floor. The winner was one of our party that did it very graciously in a skirt and towering high heels.

To go with our bento box of goodies we would have a tasting of three neat Japanese whiskies. These three are ones that are used in blending a bottle of Nikka from the Barrel. The three were Nikka Coffey, Yoichi and Miyagikyo. Stephanie talked through each one, their characteristics and where they are made.

If you have never had whiskies from the Far East or thought them dubious, then fear not as they are now world class award winners.

Next was another physical challenge, that of getting up. Some did better than others, with a few groans here and there. My lifetime of karate training came in really handy at this point. It was off upstairs to the Library of Liquor where we thankfully sat down on the chairs and banquettes. One lucky person got to sit next to the roaring log fire.

This time it was Jon that took us on the next stopover on our round the world whiskey flight. The table in the middle of the room was all laid out with model racing horses would be a clue to where we were heading. Down south on derby day, a Kentucky sort of derby day.

So, it was Michter’s American Whisky next. Jon explained the importance of bourbon casks in making this whiskey but also the casks importance in the role of flavouring other whiskies in turn around the world. Again, it was the heat, humidity and environmental conditions that affects how the whiskey develops and the speed of it.

The first cocktail we had was a Mint Julep, a refreshing drink that would suit the heat of a Kentucky summer. The second was an Old Pal, which was made up of equal measures of Campari, dry vermouth and Michter’s American whisky. And our final course was served, a chocolate dessert plus further chocolate dice and coins.

James then racked up the horse racing game and plugged us with a sneaky shot of Michter’s. Game on. I won the first race and won another shot. Quids in. Then a quick chat to others in the bar and we were lead back downstairs to make way for the second group.

After all those drinks the attempts to walk over the pond were getting more and more interesting. It was back out into the courtyard for us to get some fresh air.

If I learnt one lesson from the first whisky night it was to keep away from red wine in the evening. Tempting to have red wine with the food but boy did I have a slow head the next day, although opening a bottle of port at home amongst friends didn't help either.

Once the second group had finished their session we ended the night back up in the Library. Cigars were to be had as my friend got me a little Montecristo thing and I broke out my cognac from my box to go with it, but I got a slap on the wrist for it was a whisky night after all! (I need to add a bottle of whisky to my personal store up there that’s why, as it is pretty bare after I got rid of the famous/infamous Belgium whiskey.) Anyway, it was a great way to finish off a great evening.

Randomly Nicola and David from the Wight Bear micro pub in Southbourne popped in after collecting their CAMRA award.

I survived, even with a few liberal glasses of Cognac at the end and a cigar furring my mouth up. Top Tip #keepOffTheRedWine

Well done to the Larder House team for putting on another extravagant night of surprises. They just make it harder for themselves to better things for a future event, but I am looking forward to it. Live circus animals?

Just look at that crazy scene.