Well, it's definitely Ardbeg, it's got savory brine, plenty of peat, smoke, pepper, and smoked meat/smoked fish. But I also get dark chocolate, some dark fruit(in a high quality chocolate way, not a sherry way), coffee grounds, maybe even a hint of pear. I also get burnt bread in the finish, but not necessarily in a bad way. They really must have burnt some of their malt to a crisp. This is definitely different, while being very recognizably Ardbeg. I like this - it's a really interesting direction, and I think that there is more for Ardbeg to explore here. Here's hoping for a version 2.0 at some point down the line.