2017 edition Smell: Pale sultana raisins are there from the start with a light vineous quality. Then, it goes mineral with slate and then you get the light smoke, pepper and rubber you expect from Oban but with some sweeter notes at the same time with vanilla, pears and light honey. Some ginger and light walnut in the back. WITH WATER: The peated notes come out much stronger in the smell and there is a light bubble gum note coming out. Taste: Surprisingly enough, the first note I get in the taste is a lot more cereal-like than I expected (didn't get in the smell at all, which is quite rare) with strong granola, walnut, honey and vanilla being at forefront of the flavor. Around that, there are the other notes I had in the smell with the vineous notes, pears and sultanas. WITH WATER: Just like with the smell, the peated notes come out much stronger and faster in the taste and changes this whisky quite dramatically considering the low amount of water that I added (a third of a teaspoon ish in a little above an ounce). Just like in the smell, there is a bubble gum and also strawberry jam notes coming out with water. Fascinating changes. Finish: The finish is where the light peated notes come out more with light smoke, pepper and ginger (and the tiniest amount of rubber). Vanilla and granola still lingers. Mouthfeel: This is medium to light with absolutely no oiliness. The chill filtration and the low alcohol count hurts it the most on this point. Overall: Palomino Fino is a great pairing for the Oban distillate, two of the main notes of this kind of wine are the nuttiness and minerality which are present in the "regular" Oban. Although, just like the regular Oban, this whisky is hurt by the chill filtration and the 43% alcohol content hurts it a little. I think this would be great at 48% (and no filtration obviously). Still, this is a quality whisky, there's not doubt about it and it's quite impressive how much it accomplishes considering all of its handicaps for something that appears to be such a delicate distillate.