The initial aroma suggested to us that this was a classical and rather old style highland malt whisky. Rich and toasty cereals were complemented by dried banana chips, soft notes of burlap, pithy citrus peels and expensive olive oil. Charismatic and deeply enticing. With water it evolved a deeply exotic edge with hedonistic notes of pineapple, chamois leather, coconut milk and sandalwood.

The palate was immediately big, fruity and playful. Lots of melon, lemon curd, bramble leaf, eucalyptus oils, tiger balm salted honey and silky custard sweetness. Water evolved a more savoury aspect with miso, rice cakes, bouillon and then pollens, flowers and more pure exotic fruits.