The nose neat for this one suggested olive oil drizzled on grilled sardines, ‘green’ unmalted barley, freshly milled oats and a tangy herbaceous character. We also noted unlit cigars and cedar wood. Water brought a funky tinge of art-shop glue, then rhubarb, monstera fruit and medicinal impressions of cough syrup, plus camphor and menthol balm.

The palate, when neat, was immediately and magnificently textural. Thick, grassy olive oil vibes were complemented by first aid kits, a fresh sea breeze and dried mango. Reduction enhanced the wonderful texture, then added freshly laundered linens, white peat, dried apricot and a whole heap of other surreal and strange fruit. Whisky from another world, we mused … This was matured in an ex-bourbon hogshead for nine years before being transferred to a 1st fill American oak oloroso hogshead.