Nose: loads of campfire smoke, toasted barley, lemon zest, pound cake, tobacco leaf, touch of coffee grounds and burnt caramel Palate: candied orange, prunes and raisins on the front, sea salt, smoked fish, and cherry tart on the back Finish: salted salmon, lemon and pepper tart, burnt marshmallow, ash covered toffee Value: A- Wow. This is my first heavily peated scotch (most peaty up until now was lagavulin 16) and I must say this is beautiful. I could spend an hour describing the nose and I recommend drinking this with a mouthwash like rinse. The palate really transforms from an unpeated sweet Sherry forward flavor to a peated campfire and medicinal flavor. The finish is not subtle in any way but it comes in phases from a salty charcoal beginning, to a tart and puckering middle and a malty sweet ending. I think when comparing to lagavulin 16, they’re on an even playing field. Slightly lighter mouthfeel with more subtle hints of smoke and a big malt complexity? Choose lagavulin. Smokier, meatier, saltier with hints of sweet along a very thick and pleasantly heavy mouthfeel? Choose Ardbeg. Either way I don’t think you can go wrong. Personally I’m choosing lagavulin because the finish on this is a touch heavy for me but I can respect how good of a scotch this is for those peat lovers. Edit: Added 4 drops of water and the nose has a touch more Sherry influence with some raisin and the finish has a peppermint and licorice subtlety, imo about 3 drops of water is perfect for this.