We found an almost endless list of amazing, enticing aromas –– sweet campfire smoke, hay-bales, birch sap, prawn shells, charred smoked mackerel, cinnamon, clove, dried roses, pot-pourri, orange, apricot and peppered ham. The palate did not disappoint – a lively, stimulating, crashing wave of taste – smoke, brine, ash, prawn tempura, Cullen Skink and takoyaki (octopus balls); dry-roasted cashews, roasted chestnuts, lemon sorbet and flying saucers. The reduced nose maintained our interest – great balance of sweetness and smoke – leather, canvas, peanut butter, fried sage, marzipan and pencil shavings. The reduced palate was spritzy, uplifting and full of positive anticipation. Smoky stuff from the Rhinns.