The early nose brought a shimmering butterfly host of fresh, floral, fruity pleasures (syrupy crumpets, pineapple, plum jam, beeswax)which gradually trans-mutated into darker flying creatures whose wings wafted newspaper print, dark tobacco, leather boots, antique oak, treacle tart and black-jack chews. Brief rays of sun would occasionally return us to exotic fruits, butterscotch, apple strudel and marmalade. The palate had plentiful orchard fruits, good tannic woodiness, toasted coconut, liquorice and blackcurrant; plus honey and raisins spilled and scattered in a spice cupboard – sweet, tasty and mouth-watering – cherry cake, jasmine and sandalwood sensuousness from the distillery that was kind to spiders.