N: Deep red fruit drying on a line over a mossy peat fire. Cherry and peach muddled with caramel and vanilla - it's like the Oloroso and bourbon barrels are talking to each other. The peat smoke is floral and herbal with a perfume quality - I've loved it in every Kilchoman I've had. P: Herbal, bitter, and spicy. Then the cherry hits: first fresh, then dried, then cough syrup. White tea with lemon, vanilla, and a dash of cracked black pepper. Some peach, some pear, and spruce tips. Finish lands early and hits hard. Hot baking spice with a notable allspice sitting on a bed of caramel. Still more herbal bitterness with just a dash of green grain taste (unfortunately). Closes with cooked veggies coated with crushed rainbow pepper. Lots of power and unique, interesting flavors in this. Unfortunately, they're not all pleasant and don't all mesh well together. I still really enjoyed this and will eventually do it again, but I think that's a totally subjective thing and I would have a hard time recommending this to most people. As to the Kilchoman line, the Loch Gorm is a better overall whisky and the Machir Bay is an easier entry level. The special releases (PX Sherry, USA small batch) I've tried are richer and more robust, but take less risks and are more traditional as a result. There's just something about this, for me. It's kinda like an ugly dog that becomes more lovable for its snaggletooth and lazy eye. _______ Please come join a lively new spirits related discussion happening in real time amongst a bunch of regular Distiller reviewers: https://discord.gg/crpksjtkMu.