Uigeadail is antique gold in color. In one of the most enigmatic noses I've experienced, I find drying seaweed, peat, gentle wisps of incense smoke, hints of tar, and the rich scent I would imagine if one poured hot molasses over cool, damp earth. Earthy and primeval. The palate is also complex, with the first taste being a flash of seawater followed by a woody depth; when the sherry tartness kicks in you have to swallow. Further in I taste salted pecan, hints of a Yirgacheffe espresso, a creamy note of smoked cheddar, cacao nib, and caramel. (My wife nails it by noting that it tastes like the sweet, smoky char of a campfire marshmallow.) The finish is briny, pervasive, smoky, and of a most gradual fade; when the burn has finally run its course, an herbaceous, grilled peach aftertaste remains. With a few drops of water, the tar scent is more forward and stewed fruit is added to the bouquet; the palate becomes nuttier and more peat driven, with raisin-like undertones; the aftertaste evolves to sweetly pleasant tobacco ash. This exquisite malt is restorative, clearing the senses at day's end.