This experimental small-batch blended malt explores what happens when Scotland meets Mexico; peated Scotch whisky additionally matured in mezcal-seasoned casks. There is a wonderful interplay found in the smoky realm, delivering salty, rugged, coastal elements and delightfully earthy and herbal tones.

We immediately braced for impact, finding stormy weather on the nose at first sniff, as savoury sea spray set up a coastal theme. A gigantic, smoky, herbal influence followed, as if thyme, rosemary, savory and marjoram had been thrown on hot coals, with burnt lime and Cumberland sausages still on the barbecue. As the storm surge hit our palates, tarry flavours of sweet molasses, smoke and black tea started things off, soon supported by molasses-cured ham and hickory-smoked salmon, and a mojo sauce of cumin, orange, lime, coriander and mint – for pork.

After a splash of water, the aromas developed a fresher, holiday foodie character. Imagine washing your hair with tar shampoo before a meal of zingy lime bread toasted on hot coals, with pork chops in a hot pan and crushed cardamom. Then, on the palate, sip a smoky margarita made with agave syrup, with ashy slices of pear from the barbecue, and a lime juice, bay leaf and desiccated coconut dressing. It’s a feast of smouldering delights.