The nose, initially muted, had dry grass, hard toffee and Special K; then it suddenly woke up, delivering peaches, tutti frutti ice-cream, orange oil and fresh sawdust. The unreduced palate had honey, the syrup from tinned peaches, furniture polish and warm spices (ginger, fenugreek, garam masala) with liquorice in the finish. The reduced nose continued with liquorice root, turning eventually to distinctly exotic fruits and flowers. The reduced palate was also floral, with satsuma peel, slight 'magic balloons', and suggestions of coffee and wood embers to finish. The distillery, always innovative in wood management, has recently experimented with chocolate malt.