Tried this at the Colin Dunn masterclass at Feis Ile and it was amazing stuff. Adding a sherry influence to a meaty peaty whisky is as close as one can get to a Peated Mortlach. Nose: Raisins, Dates, Figs, Sultanas, Luxardo Cherries, Bananas, Pineapples, Blackberries, Honey, Barbecue Sauce, Hickory Smoke, Mirabelle Plums, Dark Chocolate, Pork Ribs, Leather Palate: Dark Chocolate, Raisins, Prunes, Blackberries, Peach Melba, Figs, Apricots, Violets, Butterscotch, Chili Pepper, Milk Chocolate, Tar, Iodine, Barbecue Beef Ribs Finish: Raisins, Milk Chocolate, Salted Caramel, Luxardo Cherries, Smoke, Beef Ribs, Leather, Tobacco