A well-rounded nose of incense smoke and heather moor-burn softened by vanilla, tutti-frutti and orange fondant creams – with almost imperceptible hints of spearmint, leather and tobacco. The palate begins with a whack of intense muscovado and Danish pastry sweetness, before finding earthy notes of staves, roast parsnips, burnt heather and a lick of salt.

The reduced nose gets sea water and ash (tide-flooded beach bonfire), honeycomb candy, heather honey and ice-cream – quite an experience! The palate becomes tasty and rewarding – Mon Cheri chocolates, lebkuchen, mango coulis and euthymol toothpaste.  Transferred to a toasted hogshead after 17 years in ex-bourbon wood.