Beautiful, but I give a slight nod to the Uigedail and the 10-year when it comes to QPR. It’s a “dark” whisky: intense black pepper and black tar toward the front, and dark fruit and beef jerky toward the back. The peat turns up here and there, sometimes as smoke and sometimes as boggy green grass. Multidimensional; rewards attention; lingers and burns nicely. I’d probably like it even more in winter than I do in the dog days of August.