Terrific layering on the nose – peat-smoke, coal and bandages – seaweed, shellfish and smoked haddock – melon, coconut and burnt orange – toffee, caramel and Cornish cream teas – a complex entanglement of pleasing aromas. With water we got apple, banana, peppered fish soup and bonfires – one or two panellists got paint. The palate was big and tongue-roasting – honey, toffee and marshmallow sweetness arm-wrestling with smoke, ash and salty pork crackling. In reduction we tasted more delicate smoke and buttery mackerel (fishing boats in Campbeltown harbour?) – all balanced by sweeter flavours of crystallised orange – from peaty to sweetie. From the oldest surviving Campbeltown distillery.