Toasting or indeed charring the insides of casks changes the chemical composition of the wood. Some of you may wish to understand all the reactions that take place and the susbtances released or created and how they lead to yummy flavours in your whisky. For those less interested in the scientific explanation, suffice to say that "fire made it good". Strathclyde grain whisky distillery is located in Glasgow, across the river from the People's Palace and Winter Gardens.

Tasting notes:

Nose: Buttery vanilla, almond, coconut and caramel - or should that be hydroxymethylfurfural, vanillin, furfural, cis-3-methyl-4-octanolide and 3-methylcyclopentane-1,2-dione?

Palate: More caramel, plenty of nutmeg, blondies and touches of raspberry cookie.

Finish: Creamy marzipan.