A classic assortment of salty seaside aromas, lobster pots and smoked kippers gathered around fragrant violets, Crème Brûlée and lemon meringue pie topped with creosote, fennel seeds and coal dust. The palate was spicy with a ginger heat that softened to dried herbs and star anise alongside citrus peel, smoked ham and earthy mushrooms.

Reduced we found quince jelly and Turkish Delight with smoked almonds, orange oil and olives in brine. Flavours now embraced rosemary, sage and thyme with lavender, wisps of smoke and steamboat soot over rock pools and liquorice. At 9 years of age, we combined selected casks from the same distillery. We then returned the single malt into a variety of different casks to develop further. This is one of those casks.