The whisky, at first, released a life affirming vibrancy reminiscent of waxy citrus fruits, candied peel and lemon sherbet that fused with mineralic and salty overtones. Then sweeter notes of Jaffa Cakes, salted caramel, white chocolate and lemon drizzle cake entered the game alongside the rich and malty feel of digestive biscuits.

Water released more juicy fruits and gentle spice like cinnamon swirls, plum pickle on oatcakes and sweet plums with the return of citrus fruits this time in the form of lemon curd. The finish left behind light honey with wood shavings and the tannins of strong black tea.