Five day production distillery, 750,000 litres a year. Cloudy mash 55ppm, fermented in wooden washbacks, slow distillation. Bourbon casks for 4-6years, Rioja cask (European oak) finish for 1 year.

Nose: redcurrant jelly, smoky strawberry coulis, strawberry conserve, thyme, chilean guava and strawberry mint, loquats and tamarillo, a humidor
Palate: black bread, mesquite croutons, strawberry lozenges and jamon iberico
Finish: heavy sweet smoke, narghile smoke and candy cigarettes, sweet paprika and chilli jam, red berry burps

With water
Nose: hyssop, purple potatoes, dahlias, Persian limes and mastic, black sesame and fenugreek, blue pea flower
Palate: barbecue brisket and burnt ends, sweet barbecue sauce and fresh medjool dates, Henderson's relish
Finish: french vanilla and cardamom cream, iron filings and a tingling heat

Tasted as part of Southport Summer Festival Distell Finale tasting with master distiller Brendon McCarron

nose: peat at the beginning, a light balloon that quickly turns into sweet aromas, dried apricots, wine barrels, fruit bubble gum, poor quality milk candies
taste: ash at first fire, there is bitterness of grapefruit or bitter oranges, maybe gooseberries? then some sweets
finish: medium long, pleasant, more sweet than peaty, such a sweet candy surrounded by a smoke