The aromatic nose displayed geranium, bog myrtle, aromatherapy oil, soy sauce, lavender and clove – but also bacon, lobster bisque, smoked chicken, seaweed, honey, doctors’ surgeries and flower shops. The neat palate was huge, mouth-filling and long-lasting, with a heavenly flavour  combination of scorched heather sprigs dipped in honey, caramelized onions, charcoal, chutney and smoked fish. The  reduced nose was hijacked by caraway seeds – gripe water, Kummel, salami with caraway, rye bread and stir-fried Chinese greens with soy sauce. The palate became sweeter – sugar-coated pistachios and sweet barbecued ribs with echoes of   salted sea biscuits, lavender and tar. From Islay’s capital town.