Raw dough with a whiff of smoke. Dusty, coal smuts: we thought of Beatrix Potter’s story about Tom Kitten… Over time the smokiness increases, soon joined by light medicinal notes (sphagnum moss, Swarfega hand wash), while the dough becomes more buttery, like Aberdeen ‘rowies’ (a buttery form of croissant). The taste is sweet, clean and hot, with light sulphur, antiseptic and peaty elements. Water raises European oak notes (struck matches) for a moment, then bread and butter pudding, and now the taste has treacle toffee, salty butter and charred toast in the finish. Famously smoky for an Aberdeenshire malt.