The nose was finely layered – old-fashioned, expensive, floral perfume on top; apple sauce, gooseberry purée and a tin of fruity boiled sweets below that; the olfactory sub-strata inhabited by patent leather and old books. The taste was sweet and hot – opinions included tom yam soup, mango chutney, H P Sauce, chilli, crystallised ginger and leather. The reduced nose added floral pot-pourri, plum chutney, polished sandalwood and Indian food (ginger, paprika, etc.). The palate improved but the sweet and savoury profile remained steady – toffee, honey, sugar-coated fennel seeds, liquorice and salty lime pickle. This distillery does not draw water from Loch Dhu!