Heavily waxed brown paper enveloped a pat of sage butter, while sliced banana mingled in a pool of custard with grapefruit segments. The nose was light, like walking into a new barn storing hay. The taste was sugar-sweet, with a chili, mint and eucalyptus spice. Toasted oats and juicy pears, white pepper and salty mango followed. The Panel noted a thread of unexpected smoke henceforth, meandering throughout the dram.

Water gave us lemon drizzle cake, salted whipping cream and an anise-infused chocolate sauce on the nose. The palate was now noticeably drier, with mint, cumin, bergamot and a smouldering, salty driftwood smoke to taste.