Another serving of madness salad from this remarkable Campbeltown distillery. Pine air freshener, bicycle inner tube, umami paste, black olives in brine, muddy seawater, boiled clams, salty pasta water, spicy salami, sooty grist, preserved lemons, old-style herbal peat, rooty and fantastically earthy. Some kind of salty petrichor. Extremely excellent stuff! Reduction brings freshly smoked mackerel, crushed seashells, fermenting hay, heather brooms, squid ink, paraffin, boiler smoke, liniment, ammonia, smoked chipotle chilies and English mustard powder dusted over burlap.

The mouth is fantastically oily and textured. Lots of syrupy medicines, dry phenolics, some bone dry, flinty old Riesling, natural tar extracts, salty Dutch liquorice and bountiful esters – we’re close to some high ester Jamaican rum in some aspects. Water brings lighter fluid, raw mezcal, floor cleaners, roofing pitch, grease, lychee syrup and green olives. Glorious insanity!