The nose held sweet bourbon-like treats – banana toffee, golden syrup, barley sugar, pecan pie, maple syrup on pancakes, rum and raisin, sugar on cornflakes; vague hints of coconut, balsa wood, vanilla and felt-tip pens. The palate was HOT, chewy, tannic – an explosion of wood extracts with pears, lollies, pecan pie, toffee popcorn and treacle tart. The reduced nose found sultanas, cinnamon, apple strudel and bananas – the most telling comment – ‘I could sniff it all night!’ The reduced palate was unusual, succulent and interesting – perfumed, spiced and ‘insanely sweet’ – like rum baba, sprinkled with Devil’s Penis chilli; from Scotland’s northern-most grain distillery.