Bunnahabhain 2004 Mòine Pedro Ximenez 17 year

At first whiff the peat was dominant, but leaned a little towards bbq smoke. As it aired, the smoke dissipated, and I got strawberry shortcake and fudge. On the palate, there's some nice dark fruit, Nutella, and custard, with a nice mouthfeel, and not a lot of smoke until the finish, where smoked meat and some oak surface. Nice balanced and well put-together dram that makes me want to seek out more aged Bunna (haven't been as impressed with the younger stuff). Thanks @pkingmartin for the sample.

On the nose strawberry scone, smoked meat, charred oak, ocean water, then back to berries. Quite a captivating nose. Continued nosing brings out some cinnamon and vanilla extract. The sherry hits first on the palate, thick, rich and fruity. The peat is there, but the balance is heavier on the PX casks than I expected. In fact, second and third sips I'm not getting much of the peat at all until the back end, then it does come on heavy along with some dark chocolate and leather. More time on the palate brings some other fruits - pear, pineapple, and also a creamy custard. Unfortunately the sample ran out before I could find some more notes, as new flavors seem to emerge with each subsequent taste. This is complex, full of flavor, fruity, smoky, delicious. I've only had a few Bunnas, and they've all been very good to great. Really grateful to have the opportunity to try this one. Big thank you to @pkingmartin for the sample.

This 17-year-old peated distillery exclusive release was distilled in December 2004 and aged in refill hogsheads, before being transferred to PX casks in March 2016 to finish for five years before being bottled at 51.8%. The nose is rich and bold starting with smoked short ribs covered in a tangy barbecue sauce followed by figgy pudding and chocolate torte topped with chopped toasted hazelnuts then light diesel fumes, ocean brine and leafy mulch that fades to fruits of raspberry coulis, pear tarte tatin and charred orange peel that transitions to light baking spices, and antique leather wrapped armchair with medium ethanol burn. The taste is a medium mouthfeel starting with creamy orchard fruits before a moderate bitter spice that quickly fades to smoked short ribs covered in a tangy barbecue sauce followed by bacon wrapped dates and dark chocolate covered hazelnuts then seaside rocky minerality and burning leaves that fades to fruits of raspberry sorbet, sautéed apples and flambéed orange slices that transitions to light baking spices, and antique leather wrapped armchair with medium ethanol burn. The finish is medium length with tangy smoked short ribs, poached pears, raspberry jam, orange zest, chocolate covered hazelnuts and antique leather wrapped armchair. This is a phenomenal whisky that balances bold and rich flavors of savory smoked meats, creamy citrus, chocolate, leafy vegetal, light ocean brine and old oak to create a complex and captivating whisky with the PX casks providing a counterbalance to the rich meatiness of that peated malt with citrus elements that work harmoniously with those savory notes that flowed effortlessly and continued to build and reveal additional layers after each sip until it was sadly over. At the cost of $160, it’s an expensive purchase but this could easily go toe to toe with some of the heavy weights of Islay that cost more and likely beat them which I think helps justify its price.