This presented two distinct scenarios which had the tasting panel scratching collective heads. Malt in burlap sacks, sillage, tomatoes and compost in one camp. Fish and chips, in paper, oyster shells and lobster pots in the other. Vanilla pods and apple chutney and some tropical fruits popped up. Then the Islay personality roared into action with coal buckets, Germolene and barbecue smoke. With water it reminded one of a cedarwood chest of blankets with mothballs and another of laundry day at the beach. A curious creamy mouthfeel of peach yogurt left the panel scratching their heads to the last drop.