A fascinating peaty profile suggested coal scuttles, langoustine shells in a shellfish broth, medical ointments, samphire frying in salty butter and then crushed nettles and farmyard impressions. A complex and distinctive dram. Water brought smoked mango, spearmint, lemon peel, tea tree oil, menthol and camphor balm, and Szechuan pepper, with a lovely saline, seaweed note in the background. The palate was deep and elegantly smoky, like strong earl grey tea, before burning oak, floral peat smoke, cloves and robust malt extract. With water it became coastally evocative, with seawater and mineral salts, gentle tangy smoke, smoked sea salt and warming peppery heat.