The nose was certainly savoury (salty bacon, roast parsnips, beef in red wine reduction) but also sweet (buttery croissants, marmalade, toffee) with hints of coke embers, engine rooms, tobacco, struck match, floral notes and ‘old wardrobes’. The palate was rich and substantial, oozing unctuous sweetness, but with balancing spiciness – maple syrup, treacle and a Jamaican Christmas cake. The reduced nose offered zesty citric peel, candied fruits, salty toffee, leather armchairs and coffee. The reduced palate was an amazing dessert, combining lemon meringue pie, sticky toffee pudding and icing sugar-dusted biscotti dipped in espresso. The distillery houses the Famous Grouse Experience.