The first impression was that of salt, sea and light smoke, like opening a jar of olives on a Greek island in summer and adding them to a smoked mackerel and pickled walnut salad. On the palate we returned from Greece to a well-known Scottish whisky island with tarry and meaty flavours as we enjoyed roasted octopus with honeyed soy sauce and seaweed.

After reduction we had a salt beef and mustard mayo rye bread sandwich while we waited for our freshly roasted lamb which was cooking, super slowly, on a spit over charcoals. Following 11 years in an ex-bourbon hogshead, we transferred this whisky into a 1st fill American oak Pedro Ximenez hogshead.