We played on a driftwood raft, enjoyed the salt residue and sun on our skin, aware of rock pools, sand dunes and distant heather moor-burn. Incense smoke teased our tongues, vying with heather honey, seared scallops and toasted marshmallows; strong menthol lozenges, liquorice and chilli to finish. Clove-studded orange, ginger snaps, treacle scones, rye bread and lapsang souchong arrived on the reduced nose. The palate was like eating chocolate cake and parmesan crisps by a beach bonfire, with hints of seaweed ash following. At eight years of age, we combined selected casks from this distillery and returned the single malt into a variety of different casks to develop further. This is one of those casks.