The nose of this ‘Sound of Islay’ dram offered fish boxes, lobster pots andtarry driftwood, beach bonfires and peat smoke – we also found heather, iodine, hospitals, roasted peanuts, nutmeg, cinnamon and lemon oil. The palate was a classic intense mix ofsweetness and smoke – some tar, clean oil, macadamia nuts, smoked paprika and prawn tempura, with a long, liquoricy after-taste. The reduced nose introduced a powerful floral note (Little Shop of Horrors?) and a mineral element (our scientist-turned-blender remembered drying jelly-fish on rocks). The palate now held smoky bacon crisps, acid drops, ash, charcoal and lime squeezed over scallops.