The neat nose threw us immediate notes of dry-roasted peanuts, seared steak, charred red chillis, burning gorse bush, a mechanic's overalls from the 1970s, melted waxworks and hot, smoky barbecue grills. Mad and brilliant! With water it was still rather crazy, with red cola, black olives, roof pitch, pine, sage and animal hides.

The palate revealed pure, thick peat smoke, then various red meats tartare, habanero hot sauce, root beer, smoked peanuts and raisins doused in creosote. Water brought herbal toothpaste, tarred rope, iodine, burnt yeasty wheat snacks and oily toolbox rags. A boisterous and potent dram. After maturing in a bourbon hogshead for six years, this was transferred to a 1st fill #4+ heavy char hogshead.