This 17-year-old peated distillery exclusive release was distilled in December 2004 and aged in refill hogsheads, before being transferred to PX casks in March 2016 to finish for five years before being bottled at 51.8%. The nose is rich and bold starting with smoked short ribs covered in a tangy barbecue sauce followed by figgy pudding and chocolate torte topped with chopped toasted hazelnuts then light diesel fumes, ocean brine and leafy mulch that fades to fruits of raspberry coulis, pear tarte tatin and charred orange peel that transitions to light baking spices, and antique leather wrapped armchair with medium ethanol burn. The taste is a medium mouthfeel starting with creamy orchard fruits before a moderate bitter spice that quickly fades to smoked short ribs covered in a tangy barbecue sauce followed by bacon wrapped dates and dark chocolate covered hazelnuts then seaside rocky minerality and burning leaves that fades to fruits of raspberry sorbet, sautéed apples and flambéed orange slices that transitions to light baking spices, and antique leather wrapped armchair with medium ethanol burn. The finish is medium length with tangy smoked short ribs, poached pears, raspberry jam, orange zest, chocolate covered hazelnuts and antique leather wrapped armchair. This is a phenomenal whisky that balances bold and rich flavors of savory smoked meats, creamy citrus, chocolate, leafy vegetal, light ocean brine and old oak to create a complex and captivating whisky with the PX casks providing a counterbalance to the rich meatiness of that peated malt with citrus elements that work harmoniously with those savory notes that flowed effortlessly and continued to build and reveal additional layers after each sip until it was sadly over. At the cost of $160, it’s an expensive purchase but this could easily go toe to toe with some of the heavy weights of Islay that cost more and likely beat them which I think helps justify its price.