The nose was attractively accessible, with barley sugars, cream soda, fondant sweets, shortbread and pastry with custard – other notes included fresh linen, lemon, pear sorbet, candied angelica, orange zest, flowers and felt-tip pens. Some preferred it with water – tinned fruits in syrup, lime, under-ripe mango, daffodil stems, cream horns and malted cereal. The palate was straightforward and easy-drinking, yet mouth-watering; stewed apples, pears in syrup, vanilla, pineapple tarts, caramelised sugar, hessian and cayenne pepper. The reduced palate was softer and more ‘giving’ – toffee, tablet, rice pudding, apricot jam, tropical fruits and sherbet fizz. The distillery complex includes a substantial maltings.