Undiluted on the nose the panel were treated to fresh toast with lashings of marmalade topped with unsmoked bacon. Then rum & raison ice-cream served on a worn copper spoon. To taste at this stage summer was felt with mesquite marinated BBQ’D meat washed down with Australian Riesling with notes of burning rubber.  After water was added, the panel salivated over the smell of Porchetta d’Ariccia with crackling and Thai spices. Once in the mouth, one panel member bit into well baked apples covered in caramelised sugar. The flavour of gunpowder cut through the sweetness. A dram fit for fire works celebration on Orkney.