The first impression from the nose is of one of my favorite granola recipes—baked with a touch of honey, orange zest, and coconut; the longer it sits the more spiceful it becomes, with a more careful nosing presenting notes of creamy banana and aromatic sweet tobacco. If your nose leads you to believe you're taking a sticky-sweet and spicy sherried malt, the initial taste quickly recalls one's attention to the fact that this is the work of a seaside distillery—I taste notes of musty, sea-sprayed driftwood in addition to the crystallized ginger, more candied orange peel, treacle, and toasted Brazil nuts. The body is tart and wood driven and offers sweet and spicy overtones, being fruitier and less savory than its Springbank kin; this dram sports a hot, drying, and almost eternal finish. The empty decanter smells like the first whiff of fine tobacco, right after popping open the tin.