The nose was attractively complex – green apple, kiwi, peach and lemon zest freshness; almond slice, Turkish Delight, apricot Danish and toffee sweetness; then floral dimensions in old roses, geranium leaf, straw, Mediterranean herbs and fragrant Thai rice (jasmine). The palate offered toffee, jelly beans and dates, but blackcurrant and liquorice boiled sweets, cinnamon and Pernod provided deeper interest. With water, the palate gave hints of smoke and ash, but mainly cooked fruits – apple strudel, rhubarb crumble, poached pear and baked apple with raisins. The palate was now a triumphant balance of tart and sweet. The distillery has nicer gardens than any.