A rather unusual nose – it suggested a coal sack full of sugar puffs, buttercups by rock-pools, a bothy (with old-fashioned oil lamps), vanilla, clove and barbecued honey-glazed charred mackerel. The taste was quite smoky and foody, with seriously caramelized onions shovelled on a mustardy hot dog – also tar, ash, lavender and coal. With water, the nose achieved a good balance of smoke and sweet – mustard seed, sweet bread and pork cooked in a pit, Samoan style. Even in reduction the mouth impact was big and tongue-roasting – slightly burnt schnitzel with flower salad. From the ‘love it or hate it’ distillery.