Nose is not as peat-forward as most Laphroaigs (of course the smoke is still present), but has an assortment of seaweed, saltines, sweet oranges, peanut skins, sardines, and barnyard funk. Palate contains Band-Aids, butter, leather, dry earth, tangerine, and cereal. Finish rounds out with savory meat not unlike salted pork and fruity pepper. Lingering and mouth-coating, yet not as oily as some other Laphroaigs. The Madeira finish, while present, is subdued relative to say, the extent of the port casking on the 2013 Cairdeas.