The nose starts with a campfire by the ocean with a light breeze blowing the salty air towards you then charred fruits of lemon and orange followed by candied bacon, smoldering peat briquettes that transitions to a mix of new car/tire, gingersnap cookies, and toasted pumpernickel bread with light ethanol burn. The taste is a medium to viscous mouthfeel starting with fruits of lemon, tangerine and dragon fruit, then sea salt caramel, smoked pork belly, freshly opened bag of rubber mulch, gingersnap cookies, white pepper, toasted pumpernickel bread and light oak with medium ethanol burn. The finish is long with tangerine peel, dragon fruit, gingersnap cookies, campfire ash, chocolate covered pretzels, charred pork belly, pumpernickel bread and new tires that lingers for minutes. The rye flavors aren’t big or bold in this one, but play as a background note to the Ardbeg character that comes in right towards the end of the nose, taste and light on the finish to help complement those Ardbeg notes and provide something a bit different and interesting. The peat notes are toned down in this much like an older Islay whisky and are well balanced with the rye spices adding some additional notes to the Ardbeg DNA without any note overpowering the rest but work harmoniously together in this tasty dram.