The Panel found pure hay, barley and sweet peats with heather honey, beeswax, buttered malt loaf and overdone scones. Also salted bread, black olive tapenade and anchovy paste with wild herbs. Water revealed mentholated peat smoke, eucalyptus resin, mandarin, pineapple syrup, ash rolled goat’s cheese and an underback full of smoky cooling wort. On the palate there were black jack chews, soot, hazelnut butter, white chocolate, smoked kirsch and smoked mussels in brine with mercurochrome and Arbroath smokies. With a little reduction we also found blackcurrant cordial, cherry cola, root beer floats, white asparagus, metal polish and saltwater washed beach pebbles.