The nose was sweet, nutty and buttery, with heather, fig and honey, but the salt, Swarfega, hair grease, garage and harbour aromas suggested a Campbeltown fisherman going out on the town. A splash of water made it even more aromatic – sweet barley, walnuts, pepper, oven chip trays and brown sugar-glazed, clove-studded ham. The unreduced palate was big, intense, woody and sweet, with tobacco and manuka honey in hessian bags. With water, we found Madeira cake (bolo de mel), clove, ginger, pistachios in honey (baklava) and salt – a dram of distinctive character and some happy contradictions from the independent Campbeltown distillery.