On nosing, one may be fooled into believing that this is a peated whisky as the smoke is not all that obvious, tucked away in the way back. However, vanilla and caramel are obvious. That all changes on the palate where the peat dominates, but not over-the-top. As the palate swims past the peat/smoke, brown sugar, brine and white pepper flavors blend and in balance amongst themselves. The palate is left with the spice and menthol and that ocean-brininess. This was magnificently paired with Truffled mushroom broth, pancetta, baby kale, Dijon matzoball, mimolette that absolutely drew out the flavors and aromas. [87/100][Tasted: 1/31/16 @ Eat Mosaic]