The nose started off spirity – white pepper, new pine and varnish; then lemon candles, lemon sherbet, liquorice, wood ash and old-fashioned rucksacks (canvas and leather)on a parquet floor – perhaps the start of a spring-time excursion? Water calmed it down – laundry, white chocolate, vanilla, milk bottle sweets and pretzels. The neat palate was definitely fierce – somewhere between dental anaesthetic and Fireball XL5! – Scotch bonnet chili, lemon zest, glue and Haribo gums. It became much sweeter in reduction – lemon barley water, sweet and salty popcorn and St Clement’s cocktail – the heat now teasing and playful rather than fierce. This distillery replaced ‘Brora’.