Typical sooty, briny and oily fish scents initially with citric, herbal and medicinal background notes but there were also shout outs for ‘wet fish boxes’, ‘peppered roast carrots’ ‘light honey on brown toast’, and ‘tart berries’. To taste the Panel agreed it had a very ashy texture – hot ash, ‘like glowing embers’ said one – but the vanilla and honey helped counterbalance the salty, smoky and sweet medicinal characters. The addition of water brought out harbourside notes with drying kelp, dried fish, and rock pools; less of an impact to taste but very refreshing nonetheless. This distillery was completely rebuilt in 1972.