Distilled 2006 and bottled in 2021. Nose: not as smoky as the standard 16 year. The peat influence is a bit more mossy than the 16 year old. Raisins. Grilled beef. Baking spices. Palate: while the PX finish has diminished the smoke, it has amped up the sweetness. Caramel. Ripe cantaloupe? More old spice cabinet. Fruit cocktail syrup. Finish: there’s the smoke. Some cigarette ash on the back of the tongue. Grilled beef. Cinnamon menthol. This is complex, sweet and tasty. The PX finish is evident…but I think it distracts a bit from what makes Lagavulin great. I prefer the standard 16 year a little more…but not by a lot.