The nose is skillfully peated, not the typical Islay assault to the senses but rather a milder, cleaner and cooler peat that subtly entices. I pick up briny sea air first, followed by cool mentholated smoke, a touch of spicy cedar wood incense, and just a hint of ripe honey papaya, pistachio, and sweet dried pomegranate, mango, and coconut. Given time to breathe, caramel develops as well as vanilla, black licorice, plumped raisins, date paste, and a chocolatey note emerges. To the palate it starts out quite spicy, even peppery. Sweet stewed fruit follows with notes of plum and mulberry in dark treacle. Then, amidst the spice and toffee sweetness, pale vegetal smoke graces the tongue, earthy and medicinal but not overpowering. There’s also some citrus in the form of Ruby grapefruit and blood orange. A bit thin in the mouth, and few legs. The whisky falls quickly in the glass like streaks of lightning, leaving behind a broken mist and uneven arches. The medium-long finish is semidry with plenty of lightly charred oak. Ashy peat, a chalky minerality, lingering spice in the form of stale cinnamon, spent spearmint gum, and more cedar hangs on for a spell. Stands up to a little water, but I wish it were non-chill filtered. Nose: 10 Taste: 10 Body: 7 Finish: 8