One Panellist created an image of grilled pineapple, plus chocolate bananas from the campfire with a dusting of cinnamon and some remnants of charcoal. On the palate neat there was plenty of smoke as we puffed colourful cocktail cigarettes at the harbour and tucked into a boozy amaretto tiramisu. After a drop of water, the aroma offered hay-smoked cream, dried cut grass and sweet compost, alongside pickled onions plus fish and chips. To taste, “light grey plumes of heather smoke” wafted next to fig rolls and dates. At seven years of age, we combined selected hogsheads from the same distillery into a variety of different casks to develop further. This is one of those casks.