The nose forced shotgun shells and fireworks on us – but also gave barley sugars, custard and chocolate-coated foamy bananas; peppermint tea, liquorice, smoked ham and old bonfires. The palate’s big, eye-watering; sherry slap took our breath away – sweet red liquorice, cinder toffee, crème brûlée, treacle, cooked apples, ash and peat. The reduced nose suggested barbecued lamb chops dripping on embers, singed mint leaf and burnt lemon skin. Water definitely improved the palate – now sweeter (toasted coconut, vanilla, golden syrup, raisins, cherries) – also woody spices, crispy sage, and grilled lobster. The distillery is on the road from Port Charlotte to Bridgend.