No messing about here. Immediate notes of pickled gherkins in brine, elastoplasts, tar extracts, BBQ glazed pork ribs, peat fire embers in a cast iron hearth and green olive tapenade on salted flat bread. A brilliant peat-dominated distillate. With water we found carbolic acidity, hot mash water and smoky grist – touring a distillery in full peaty production mode – also malt vinegar doused oysters and smoked lemons.

The palate was pure seawater and lemon juice at first, before a big surge of petrol, mineral salts, engine oils and touches of camphor and paraffin. With water there was some more complexity emerging with aniseed distillate, mercurochrome and suggestions of paraffin, TCP, horseradish and soy sauce.