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Gone are the burly rye edges of the previous two cask strength expressions substituted for round tones, floral elegance and a lot more lumber. The rye spices are still there in full force, but they are polished. An exciting contrast develops on the palate between grassy rye, floral notes, vanilla, rye bread and bold oak to shape every sip. The rye spices step aside, allowing the heavy wood to do powerlifting. We’re talking entire oak trees put through a juicer — a fine addition to an essential series.

Touches of cigar boxes and cassis on the nose, but also raspberry candy and ripe plums. Whiffs of sultanas too, followed by pear parts and walnut skins, as well as honeycomb. It is somewhat delicate, but rather complex and inviting. The palate displays dark and brooding fruits of the forest variety, but dried. The viscosity is admirable. Notes of cherry syrup and tobacco leaves with a hint of mint and coconut shavings. An excellent release by Bruichladdich

Aromas of smoked meats greet you on the nose along with sweet malt and vanilla notes. On the palate, the whisky is moderately rich with peat smoke swirling around. Overall, mostly a savory offering with just the right amount of bittersweet and earthy flavors keep it interesting. A solid offering from Lagavulin. Serve neat. Pairing with bacon-wrapped shrimp not required, but Ron Swanson would approve.

Butterscotch and grain come through on the aroma of Egan's Centenary, and the palate is bright, citrusy, and easy to drink. There's a hint of vanilla, and a subtle almond note as well. It's light-bodied, as one might expect from an Irish blend, but one might also anticipate a little more oomph from one finished in ex-cognac XO barrels and selling at a premium. This doesn't quite deliver that, but it's an enjoyable whiskey.

The nose is surprisingly light and subtle with notes of barley husks, wood smoke and a touch of sour beer, but also licorice root. After a little while apple peel, vanilla custard and almond paste take over and don’t let go of the wheel. The palate is much more powerful. The smoke certainly plays more of a leading role here. Touches of sea shells, sweet barley, a whiff of lime, as well as cloves and chili pepper. A proper, naked Octomore that is so much more than just a peat bomb.