Honey colored, EXTREMELY leggy. The first nose is citric lemon drop with a dollop of honey. Some sugary syrup and vanilla. A touch of banana cream. There is a real barley husk with an extra herbal quality. There is a sourdough bread, yeast aspect in the back of the nasal cavity. The first sip is lemon drop right in the front or the tongue, quickly washed over by a great deal of honey, molasses, caramel sugars and vanilla bean. It has a very viscous, oily feel. Some traces of smoke, but not a fetishistic amount; it comes off less like peat and more like charcoal ash. There is a pungent stewed apple at the tail end. The remants of vanilla pipe tobacco. There is a little heat, but not from the smoke. It's a peppery, "chili catch" that is closer to jalapeño than to to peat. There is some old cellar wood and sandalwood. Andes mint chocolates and a menthol coolness. The smoke is residual, like a bonfire that's burned out. This is fine Scotch, although it is undoubtedly overpriced. It's a little smoky, a little spicy, and a little sweet. Bold, disparate flavors that don't make a masterpiece, but make a dependable shelf piece that will impress a guest.