"The nose was pure decadence; reminiscent of a classic old vintage car, with the smell of leather, warm sandalwood and tea boxes. Black cherries, stewed rhubarb and blackcurrants melded with coconut husks and vanilla pods. The palate was fine and dark – the best dark chocolate filled with kirsch, served with double distilled espresso. A few drops of water revealed a cathedral at Christmas – waxy church candles, Christmas cake, the scent of vetiver. The reduced palate was deliciously balanced; Black Forest gateau with lashings of cream and chocolate. Dark assam tea, prunes and quince. The distillery was built in 1894, and has a disused water wheel and steam engine."