Initial fireworks in coal cellars became a doctor’s surgery (antiseptic, wood, leather) – also some pastrami and smoked sausage, but gradually sweetness asserted itself (vanilla, sweet spices, caramelised pear, cola cubes, pineapple cubes). The palate was simply huge! – sweet and smoky, with medicinal notes, cinnamon, chorizo and an ashy finish. The reduced nose suggested the aftermath of a student party – cider and blackcurrant, pistachios, Gauloise ash in fruit salad tins used as ashtrays. The reduced palate was still breath-catching but sweeter and more approachable; tar, liquorice and menthol spiced up the finish. Distillery named after a town named after a woman.