The initial nose suggested to us charred Twiglets, bonfire embers, freshly storm-tossed seaweed, smouldering pine cones, roof pitch and game salami with hot smoked paprika. A big, gutsy and immensely hot and spicy peat monster. Further nosing suggested English mustard powder and Piccalilli. Reduction brought more things like camphor, petrol, smouldering peat fires, hot smoked bacon and chilli oil. The neat palate was awash with spicy brown sauce, raw barley drizzled with iodine, graphite oils, peat soot and smoky BBQ sauce. Reduction added freshly grated horseradish, smoked mint, coal scuttles, hot metal polish, aniseed distillate and mercurochrome. A shining bright and superbly boisterous wee dram!