The nose invited us to a beach barbecue – bonfire smoke, pork ribs in BBQ sauce, over-toasted burger buns, brown sauce, fruity chutney, sand, beach balls, buckets and spades. The appetizing palate offered smoked sausage, venison burger, relish, pickled gherkins and jalapeños; also pink peppercorns. The foody theme continued in the reduced nose – Thai chilli, Demerara-glazed gammon and pork crackling, but also a picture of someone wearing tennis shoes on a boat deck (rope, wood, canvas). The reduced palate combined honey and caramelised marshmallows with ash, clean smoke and charred sweet peppers. From the distillery named after the Sound of Islay.