The smoky, sooty, tarry nose – inspired many suggestions – new-laid roads, oyster shells, peat-smoke in the maltings, crispy bacon, waxed jackets, Germolene and TCP. The palate found enough sweetness (caramel, toasted marshmallows) to balance the burnt sticks, coal embers, cough mixture, Mescal and nutty smoke – young, muscular and untamed. On the reduced nose, shadows of bananas, flaky pastry and teriyaki pork danced behind the black gauze curtains of smoke, wet dog and old wellies. The palate became considerably more drinkable with water – still a liquorice, tar and smoke bomb – but just about defused by raspberry and parma violet sweetness.