I've loved every Oban expression I've had, starting with the mainstay Oban 14, which is utterly delicious. The 18 builds upon that deliciousness, even though four additional Scottish whisky years is nowhere near as "long" as four years of American whiskey aging due to Oban's damp North Atlantic coastal climate. (The average daily high temperature at the peak of summer in Oban is 64°, which is lower than the average daily low in Bardstown, Kentucky of 69°; the average daily high at the peak of summer in Bardstown is 87°. Higher temperatures age whisk(e)y more quickly). Deep pale amber. Upon opening and pouring, immediately notice richly effusive notes of orange marmalade and poached pear; successive nosings reveal honeydew, lightly toasted coconut, brown sugar, milk chocolate, and the faintest whiff of smoky bacon. A touch of leather on the palate finishing with gentle white pepper. What seems to be a touch of woody bitterness on the finish is the only detractor from an otherwise fabulous pour. 43% ABV is nicely balanced. N.B. All spirits tasted neat in a Glencairn glass.