The nose is alive with robust peat, warm spice, sweet vanilla, creamy wood, green and golden barley, charred stone, and a touch of citrus. Smoke dominates at first, then complexity unfolds revealing rich vanilla sweetness, charred oak spiciness, oud, sandalwood, vetiver, baked Bosc pear, honeycomb, rose water, orange peel, lemon blossom, and even a pinch of lime zest. On the tongue it’s spicy, smoky, sweet and rich. There’s just enough pepper and heat to make it challenging but not uncomfortable. The smoke is more sweet meaty barbecue than medicinal or tarry. Vanilla saltwater taffy, toffee, pears baked in syrup with cinnamon, and baking spices are all there. Then ashy orange peels, and lemon shortbread cookies round out the palate. Medium to full bodied, it has a slick and satiny feel to it. A bit disappointing in the glass, as legs hesitate only to quickly fall, leaving a wide ring off droplets in the top third quarter. It finishes long but mild, slightly dry, with dusky peat, slate, some caramel sweetness, a bit of citrus zing, and mildly tannic oak akin to chopped walnuts. Nose: 10 Palate: 10 Body: 8 Finish: 9