The nose gave us myriad impressions – creosoted sheds, leather gardening gloves, hay-bales, tarry driftwood, menthol cigarettes, burnt marshmallows, honey-glazed ham and sea-drowned bonfires – all quite earthy and deep. The neat palate had dry peat smoke curling round a table bearing clove-studded ham, pickles, relish, fried green tomatoes, roast parsnip and cooked seaweed. The reduced nose united hospitals (medicines, bandages) with Japanese restaurants (miso soup, soy sauce mushrooms, teriyaki fish). On the palate, delicious, juicy sweetness now overcame the smoke; clean replaced dirty and the sacred prevailed over the profane – Hallelujah. From the distillery named after the hollow by the broad bay.