The nose could be summarised as sweet, creamy and meaty... imagine the feeling of finishing pudding in a steakhouse. There was metallic prime rib (not sure either), beef jerky and pepper to make some noise for the meat side of things, which was then finished off with cream, toffee (and the smell of) popcorn, vanilla and crème anglaise. It was a nose that was appreciated ("I like it!"), as well as one that made someone say "wet lead" - mmmm.

This went down pretty well in the mouth: "I like it!", "aye, definitely" and "quite like it". If there wasn't a Gregg's vanilla slice in there, then I'm Peter "Peter" Peterman (which I'm not). The sweetness on the nose came back to haunt us like a J-horror spirit-child slipping on honey and falling head first into a banoffee pie (in a scary way). Thick bourbon and Bailey's presented a case for this not being a grain whisky at all, whilst the fruity quarter gained some respect by presenting a hamper of gooseberries and braeburns, which we accepted.