Pale amber in appearance. Medium bodied and tongue-coating. A delicious and very rare old East Highland malt; sophisticated and subtle. Opulent, rounded and mature yet still fresh, with a rich, expressive nose and a delicious, dry-fruity flavour.

A gorgeous, opulent nose, rounded yet still fresh and quite intense, with a little smoke, a light note of rolled oats or ground hazelnut and some fruity sweetness behind - greengages and plums in syrup, with traces of Maraschino cherries and dried tangerine peel, plus (sweeter still) marzipan, coconut and dark chocolate. Adding water brings the fruitiness round to that of pear drops and introduces an intriguing, fatter note behind. The overall impression is savoury - sweet oak with a very faint thread of tobacco smoke.

Firmly structured with a pleasant, slightly waxy feel and a delicious, dry-fruity flavour. There's some light sugared almond sweetness at its heart but overall the taste is gently drying, with no acidity; the result tingles on the tongue, being concentrated, balanced and nutty-dry.

Crisply grassy and medium to long, with sweet dates and chestnuts lingering on - gently fading as if to recall a dusty box that once contained marrons glacées.

Natural Cask Strength Single Malt Scotch Whisky from Coastal Highlands. A very engaging, unusually subtle Brora that is savoury, slightly citric, and drying. It takes a while to reveal Brora’s classic delights, but rewards perseverance!

Little nose-prickle; restrained and light, quickly developing wood-ash and citrus notes. Underpinning this, lemon and honey. Dried fruit and marzipan: like a faded Christmas cake. Takes time to develop, then lightly waxy with fragrant moorland scents - like sesame oil - and buttery fudge. With water (not too much) immediately more floral and fragrant, as with dried flowers. The waxy note develops, becoming more fruity and scented.

Attractively teeth-coating, oily and creamy. Waxy taste, with light vanilla sweetness. Develops into traces of smoke over nutty, sandy base notes. Drying, with more earthy tones in development, the effect recalling that of a fresh soft cheese. Water makes it much sweeter; not quite so waxy, with an increased tannic, mouth-drying effect. Warming overall, and quite vigorous. Drinks well straight.

Medium length, considerably drying. Late smoky and herbal notes give way to resins and an oaky dryness.

Warm yellow in colour. Oily in body. Brora at its best. Highly distinctive and characterful - this is a wonderful, very appetising maritime whisky.

Distinctly green, vegetal, sharp. Seaweedy. Powerfully herbal. Mild nose-feel, with a sweet rum-toffee note, and wax behind. The rum-toffee soon changes to dried fruit (apricots, also a citric note), while the oily aroma becomes more tar-like. Water brings up the characteristic waxiness of Brora - though it's milder than some, and qualified by the deep fruity note, now like dried orange peel.

Fruity olive oil. Samphire. Sweetness and saltiness. Thick mouth-feel, considerable sweetness and acidity and a scented, church-candle, smoke.

Peppery olive oil. Dry. A distinctly charred, slightly bitter aftertaste.

Amber, with noticeable viscosity. A big, creamy-smooth mouthful."It's dawn. Don the rubber boots. Rain-moistened earth underfoot. Dew in the grass. Mushrooms to pick. Fresh wood-smoke from a pot-bellied stove. An appetite for breakfast."

A rich nose. Very smoky; oily rather than waxy, slightly musty. In a short time cloves and allspice, and later a trace of tired, tinned pineapple juice. Reduced, less aromatic - a pungent, maritime blast, settling to a faint waxiness, with only a trace of smoke in the background.

Sweet and very smoky. With water, becomes freshly sweet (like icing sugar and lemon juice) then acrid-smoky. Nutty. Oily, salty. Bacon, cockles and seaweed. Even truffle oil?

Lingering tar, long and very smoky finish. Warming, oily, smooth.

Deep amber in appearance. As good as it gets. Substantial, full and smooth, yet still fresh and clean; a perfect example of Brora, and an outstanding whisky.

A deep, rich and complex nose. First impressions are robust and maritime - of a salmon smokery, seaweed, tar and even waxed oilskins. Then come salty-smooth food notes of melted butter and dried Serrano ham, plus dry orange peel and espresso coffee. Water raises more wax; some sweetness and smoke are still evident too.

Starts sweetly and can be enjoyed at natural strength with plenty of smoke and an oily, textured feel (more waxed jackets). When water is added it remains smooth, chunky and mouth-filling, with a pleasing maritime saltiness and acidity to follow the initial sweetness and plenty of scented smoke to come.

Long and maritime, with notes of linseed oil, white pepper, and fragrant peat smoke.

Deep, greeny gold. Oily in body. Brora, ageing gracefully, still packs a punch. Nose somewhat closed and faded, but the mouth-feel, flavour and finish are all in harmony. It would be mistaken for an old Islay in a blind tasting.

Light, clean, fragrant peat-smoke. Phenolic. A deep oily note with faded notes of citrus behind (dried-out oranges, or summer fruits in liquor) and a hint of cloves behind that. With water, the oil becomes slightly more wax-like, the fruity notes somewhat fresher, while more smoke appears.

Oily, steely. Taciturn. Restrained. Pleasant, but surprisingly dry and smoky at full strength. Reduced, it has a pleasant viscosity with all the primary tastes in balance, including a noticeable saltiness.

A long, very smoky, finish. When it seems that everything is over, the attack intensifies, with every punch in the book. Hot, peppery, mustardy.