To the eye this whisky is shockingly light in color, like white wine, so it obviously hasn’t spent much time in the barrel. It has a strong nose that takes some time to reveal its subtleties. Up front it has powerful ashy peat, buttery cold bacon fat, some copper, iodine, and punchy alcohol. Then comes a hint of vanilla, and just a drop of fruitiness in the form of Bosc pear and underripe pineapple on a bed of salty kelp. On the tongue it’s surprisingly sweet and spicy. It’s a straightforward sugary sweetness, accompanied by red pepper flakes and some sharp citrusy tang, reminiscent of lemon. The moment you swallow though, sooty peat dominates the palate along with a tinge of iodine. The body is nice, coating, yet not too heavy. The legs start out thin and quick but give way to heavier ones with medium tears and leaves a nice mist at mid glass. The lengthy finish is slightly dry, somewhat leathery, peaty, a little woody and sharp. Nose: 7 Taste: 8 Body: 7 Finish: 7