Chris English

Agree that a bit of smoke really adds to this. Made one to spec (Tamnavulin) and another with 50:50 Arbrachan (a mid-smokey blend) which IMHO was a real step up in complexity

Interplay between pineapple and banana is fabulous. Maybe I've drunk too much whisky in my time but this, for me, wasn't overly strong at all

I found it a touch sweet which also masked the Campari a tad. Dropping the syrup to 12.5ml gave the Campari more space without it dominating....which I know it easily can before your palate acclimatises

Impossibly sweet. Tried getting some kind of balance back using 60ml bourbon but still way too sweet. An extra 20ml of Sazerac rye brought some kind of relief but by then it had become very very boozy. There was very little subtlety by this point though