The nose is soft and velvety starting with grilled oysters with a squeeze of lemon juice and dash of sea salt then freshly cracked black pepper, dark chocolate, light diesel and chamomile tea leaves followed by caramelized pears, white grape juice and grilled pineapple that transitions to gauze bandages and popsicle sticks with medium ethanol burn. The taste is a medium mouthfeel starting with grilled oysters with a squeeze of lemon juice and dash of sea salt then a mild bitter and sour spice that slowly fades to freshly paved asphalt, light diesel, honeysuckle and chamomile tea followed by caramelized pears, brut champagne and grilled pineapple that transitions to gauze bandages and popsicle sticks with medium ethanol burn. The finish is long with tangy barbecued short ribs, brut champagne, black pepper, gauze bandages and an ashy bitterness. Overall, this is an enjoyable dram that has a balanced and delightful nose with a mix of grilled seafood, light ocean brine, creamy and lightly sour fruits along with light oak spices but the balance fails to carry over to the taste that veers towards a mild bitterness before fading and finishes meaty with sour fruits before a bitter ashy spice takes over and lingers. For me, I’d likely just reach for the Lagavulin 16 that doesn’t have ashy spice of this, but am extremely grateful for the opportunity to try this thanks to @Richard-ModernDrinking for the generous sample.