This nose was maritime and malty (sipping Horlicks on a Calmac ferry) with apple-wood smoke, singedheather and traces of tar. The taste delivered intense bonfiresmoke, lavender and parma violet candies, sweet sherry, pecan pie, bananas and porridge. With water we were afloat again – smelling the ocean from an oil-rig or barbecuing pork ribs on a yacht. The palate now bestowed bacon frazzles, balsamic, honey-glazed ribs, chocolate limes, ‘a dirty margarita’ (not a person, we were assured) and light perfumed smoke. After 17 years in bourbon wood we transferred this to a second-fill toasted oak hogshead (previously used for 35.147).