The nose had oodles of fruit (apple, pear, passion-fruit, lemon, raisins) – also marzipan, hazelnut, marshmallows, iced caramels, fudge, sherbet, custard creams and some fragrant floral and woody elements. Hot and sweet, the palate spoke to us of pencil chewing, Mexican hot chocolate, chilli porridge sprinkled with sweet flowers; then passion-fruit and hay. The reduced nose became more dusty and chalky – popped rice, rainbow drops, hay, plywood and peaches. With water, the palate developed herbal, medicinal and tobacco notes, as well as gooseberry chews, flower bulbs and chocolate-covered pretzels. The distillery lies between Aberlour and the mountain it is named after.