Briny, mineralic pebble beach notes surfaced on the nose, then smouldering leaves and cigarette smoke on a film star’s perfumed faux fur. Eventually we found pinecones, salted nuts and sugar-coated fennel seeds. The palate had a burst of dry oak and chilli heat, followed by dark honey, tangy orange, vanilla, liquorice and figs soaked in sherry – one panellist remembered eating Jammy Dodgers round smoker’s corner at school. The reduced nose introduced seaside paddling pools, Lapsang Souchong, smoky bacon and singed pumpkin lanterns. We combined selected 17-year-old casks from this distillery, before returning the single malt into a variety of different casks to develop further; this is one of those casks.