Assessed in a Glencairn spirits nosing glass. Aroma - Neat - Fudge, gentle oak, graininess, black tea leaf and a VERY restrained peat smoke (think grilled meat). Adding a splash of water . . . This really has developed it. Huge hit of fudge, mild custard, brown sugar and burnt twigs. Taste - Neat - Absolute knockout. Prominent old leather, cigar tobacco, dark chocolate and a very refined smokiness (think smoked Salmon, not Islay scotch). Adding a splash of water . . . This has expanded on the sweet notes, now getting some vanilla custard, but unfortunately has also stifled the leather and tobacco, which I prefer. Final thoughts - This is absolutely stellar. I’m giving a score of 4.75 out of 5.00 because this is so damned interesting. I love smoky flavors and while I am a fan of Islay’s, I was really worried they were going to just basically make an Islay scotch that can be legally called a bourbon here. Not the case at all. The peat is used with such restraint here that it just really accentuates those savory tones in a bourbon like woods, leathers and tobaccos that much more. I DO prefer this one without water. I hope to see other bourbon’s try this technique as it’s created something very unique and in its own league in my opinion.