Plenty to say about the smell here: mostly MEAT, all meats, frankfurters from the Hanging Bat, garlic, salsa mixed with brown sauce, BBQ sauce, peanut butter, Homer’s BBBQ, B&Q and a super noodle sachet (beef). And as if that meaty madness wasn't enough, we also got a load of Bavarian smoked processed cheese, Olbas Oil+, liquorice, seaweed, post fire charred wood, ‘Marmite XO’ (rum from SMWS), Ronseal.

Liquid smoke, much like the Dry Fly Straight Wheat but with ‘fake smoke sugar’, just generally fake and synthetic. Blackjacks, charred meat drippings, NASTY, soot, soy sauce, BBQ sauce, strong, seaweed, sweet, rice krispy squares with chilli. In a mad combo of food, emotions, sacrificial techniques and poor fire control, it was also described as: smoked cheese, emptiness, immolation, oversmoked and citrus toast. "The worst part".

Burnt smoked bacon, oil monster from Ferngully, rust, nuts, dog bacon (ha, ouch), rubbery, with a fake smoked salmon aftertaste. If a length is allowed to be this cutting, then we generally agreed on 'long & nasty'. "The best part" (who said that?!).

~£82 (70cl)

WhiskBase: Brimstone Corn Whisky   |   http://www.whiskybase.com/whisky/64584/brimst

We've always scored out of 10 in our group (see number in red box, below), with scores regularly given across that spectrum. The value out of 100 below is adjusted to the scale most commonly used for whisky reviews, to allow for better comparison.

51 / 100