This nose was maritime and malty (sipping Horlicks on a Calmac ferry) with apple-wood smoke, singed heather and traces of tar. The taste delivered intense bonfire smoke, lavender and parma violet candies, sweet sherry, pecan pie, bananas and porridge. With water we were afloat again – smelling the ocean from an oil-rig or barbecuing pork ribs on a yacht. The palate now bestowed bacon frazzles, balsamic, honey-glazed ribs, chocolate limes, ‘a dirty margarita’ (not a person, we were assured) and light perfumed smoke. After 17 years in bourbon wood we transferred this to a second-fill toasted oak hogshead (previously used for 35.147).