This opened with a sweet sedative smoke evoking a slightly burnt but comforting bread and butter pudding or chocolate chip vanilla custard brioche. There was more smoke on the palate, as thick burnt pancakes accompanied by smoked maple syrup joined baked brie topped with fig jam, walnuts and pistachios. Reduction released the serene setting of a coastline, a calm sea and the smell of drying lobster creels mingling with the scent from a distant bonfire. To taste we had a serving of whole carrots roasted in red wine vinegar and fresh thyme. At five years of age, we combined selected casks from the same distillery. We then returned the single malt to a variety of different casks to develop further. This is one of those casks.