Nose: Caramelised pineapple, dried citrus peel and a hint of old coins initially, then Carnation Caramel, coffee icing, smoked meats and a little cheese.
Palate: Rounded and quite chewy, with butterscotch, hazelnut cream and a sparkle of oak spice. There are tropical fruits and a little dark chocolate bitterness amongst some classic Ben Nevis funk - pastrami and engine oil this time - underneath.
Finish: Boiled citrus sweets, gingersnaps and cough syrup.