At first nosing we got a wealth of sweet, concentrated peat, bound up with pure tar extracts, tarred ropes, creel nets, roof pitch and iodine drops: a classical Islay peat and sherry cask-fusion profile. Water brought out German rauchbiers and bacon jam along with an even deeper, more profound and creamy smokiness. The palate was similarly thick, tarry and peaty, in keeping with the aroma. Lashings of black olive tapenade, preserved lemon, grilled sardine slathered in smoked olive oil and salted black liquorice were all noted.

The reduced palate displayed black miso, anchovy paste and soy sauce – a deeply umami profile – along with ramen broth full of smoked chili, thick, unctuous peat smoke and a wonderful smoked sea salt note into the aftertaste. This was matured in a bourbon hogshead for nine years before being transferred to a 1st fill American oak oloroso hogshead.