The nose was richly sweet (figs, sherry, cough syrup, Liquorice Allsorts) – just enough to balance the Islay character of smouldering sticks, pine cones, creosoted wood, nicotine tar, leather and brine. The unreduced  palate was lively and intense – peat, tar, ash, sherry and burnt sticks – ‘like putting a hot coal in your mouth’; we also got honey-glazed ham, cinder toffee, salted caramel and smoked chocolate. The reduced nose had salt-encrusted chicken wings, HP sauce and old sea chests. The palate was now rich, deep and treacly – a  harmony of honeyed peat and salty smoked bacon.