We found spicy Bombay mix on the nose – also Trail mix (dried pineapple, coconut and papaya) – sharp exotic fruits wrestling with smoke – like limes squeezed over barbeque meats. The palate’s lip-smacking fruitiness (melon, lemon) and mint suggested jugs of Pimm’s; but always with heat and smoke – ‘lime water on a sauna heater’, someone said. The reduced nose, with pineapple and menthol, seemed like sea breezes over the machair on warm spring days (with maybe a puffer on the horizon). The reduced palate balanced sherbet and ice tea against smoke, while retaining its intensity. Loch Indaal laps against the distillery wall.