We found quite a bit of fruit on the nose – tinned pears, passion fruit and ‘someone peeling tangerines in a recently painted hospital’ – in addition we enjoyed lavender, orange blossom, patchouli, burnt paper, smoky bacon and well-kept stables – quite complex all in all. The palate had Elastoplasts and gauze bandages, star anise, walnut fudge, honeysuckle, nutty tobacco and baklava. Water brought freesias and parma violets, creosote and peat fires to the nose, while the palate became sweeter, developing slightly burnt treacle tart, sugar cane and dark chocolate coated marzipan with some coconut to finish.  The distillery was built in 1779.