Rich, bright gold. Moderate beading, thick legs.​

Mellow and drying, with a touch of spice once it​settles down. The top notes are of sticky malt loaf with​sultanas and dates as dried fruits lead the way, soon fading to become more maritime, with clean sea air, sea salt and sand dunes. Surging through this come mineral notes of chalk and a light, winey hint of macerated grape skins. At first, just a suggestion of peat smoke runs underneath, although the aroma becomes much smokier when water is added.

Medium to full.

A creamy-smooth mouthfeel introduces a powerful taste with lightly sweet notes and hints of rich fruit. This soon becomes very salty, then intensely peppery and gunpowder smoky. The taste is almost as powerful with a good dash of water, which accentuates the saltiness.

Long, finishing spicy with the trademark catch of chilli pepper, which tends here toward mouth-cooling ​Sichuan pepper.