Niel Hendriksz and the Southport Whisky Club.
Nose: TCP, singed hair, barbicide, barbecue briquettes, charred oranges, bacon Frazzles and Abroath smokies.
Palate: ash, orange-ginger syrup, very juicy. Burnt chocolate, the sort you get from a dessert's crust.
Finish: burnt toast with marmalde.
Nose: smoked paprika, salted lemons (like a gose), salmiakki and brown butter.
Palate: honeyed ham, maple glazed doughnuts, milk chocolate and gravel
Finish: an ashtray.
This is the bottle I'd purchased but not my favourite dram of the evening.