We combined selected 17-year-old casks from this distillery. We then returned the single malt into a variety of different casks to develop further; this is one of those. Various triggers hit the nose – blackberries bashed with a rolling pin and blood orange on lightly smoked duck; heather and rosemary chucked on a bonfire, toasted hazelnuts and a chestnut stall outside a boatyard.

The palate pendulated between parallel bars of sweetness and smoke: fruit cake, hot cross buns and almond slice, hickory-smoked sweet-cure bacon, honey-glazed prawns and wooden tobacco pipes. The reduced nose found menthol cigarettes, lobster creels and -sipping tawny port on a sailing ship-. The more refined palate now had toasted marshmallows, profiteroles and cigars, with after-tingles of eucalyptus cough medicine and lemon.