A rather bonkers aroma of strawberry toothpaste, smoked mint, lapsang souchong tea, salt baked fruits, rye spice, caraway, smoked beer, horseradish and smoked fish. With dilution there’s medical marijuana, nutmeg, smoked salmon, burlap, smoked mussels, brine and hot paprika. The madness continues on the palate with lime oil, cured meats, concentrated peat extracts, medical tinctures, oyster sauce, preserved lemons, raspberry trifle, sandalwood, newspaper ash and cough medicine.

With water there’s taramasalata, sardines in brine, olive oil, coal tar soap and salty kedgeree. A crazy yet hugely enjoyable dram that was matured for 13 years in an ex-bourbon hogshead before being transferred to a 1st fill charred red wine barrique.