We identified various typical aromas - sea breezes, shell sand, burnt sticks, embers, smoke, and crispy duck on the barbeque – but also vanilla, liquorice, lime, tobacco and fresh laundry flapping on the clothes-line. Mineral notes increased with water – quarries, flint, crushed rock, lobster shells and distant tarmac lorries – also nettles, sorrel and thyme. The palate, at natural strength, was big and busty – a tobacco-chewing, cigar-smoking, Wild West cowgirl dressed in leather. In reduction, sweet malt flavours came through, along with tar, ash, liquorice, dark chocolate, rhubarb and German Salbei throat sweets (sage). From the ‘love it or hate it’ distillery.