The nose had buttery egg custard, vanilla, syrup, donuts, light smoke, struck matches and dried flowers, plus pork char siu, duck and hoisin sauce with rice wine. The unreduced palate had creamy vanilla, cooked meats, aromatic smoke, pepper and chilli - someone remembered prawns grilled on pans of salt; another panellist was transported to Singapore’s ‘hawker market’ - a positive experience, apparently. The reduced nose managed to balance fruit (apple, cranberry, orange,  melon, lychees) with smoked fish pie and brown sauce. The reduced palate - smoky, salty, woody, with brown sugar, banana, leather and tobacco. The distillery name means ‘mouth of the river.’