A wonderful aroma came detailed with mentholated peat smoke, natural tar resins, fir wood extracts, camphor, bonfire smoke and hot paprika. Beyond that we also noted chilli oil, charcoal embers, smoky chipotle chilli paste and aniseed liqueur. Reduction brought pickled tarragon leaves, menthol tobacco, rosewood, iodine, black olive breads and dried seaweed.

The neat palate was massive – a heady thrill ride of exotic hardwood resins, shoe polish, sweet black liquorice, smoked black tea, putty, smoked treacle and pure iodine. With water we found it more mentholated, exhibiting dried mint and eucalyptus resin, then ointments, peaty waxiness, black pepper and hot barbecue sauce. After maturing in a bourbon hogshead for six years this was then transferred to a #4+ heavily charred refill hogshead.