From the first pour, Legs/ tears: Thick, first fast legs followed by very slow second legs, viscous appearance. Nose: Starts with a delightful aromas of sweet roasted nuts and bonfire smoke. There's a lovely mix of vanilla, and a hint of burnt honey mingling with stewed fruits. Ginger and pineapple add a zesty twist, while barbecue smoke and burnt cake give it a rich depth. With a splash of water, the roasted nuts and dried fruits really come to life. The peat smoke is very obvious. Its is a mix of bonfire, barbecue and a slight medicinal peat. Palate: Right of the bat, the palate doesn't disappoint. It starts with a punch of pepper and smoke, followed by fiery ginger and baking spices that warm you up. There's a nice heat from cloves and a touch of mild orange peel that adds complexity. The texture is viscous and oily, coating your mouth with flavors of honey-glazed barbecued meat. A slight bitterness from licorice rounds it off nicely. Finish: The finish is warm and satisfying, with traces of gentle smoke and barbecue sauce. Chocolate and faint hints of tar linger, with a touch of medicinal peat. It's a medium-length finish that leaves you wanting another sip. Opinion: Overall, Benromach Peat Smoke Sherry is a standout whisky with a great balance of sweetness, smoke, and spice. It's one to savor and enjoy, especially if you're a fan of peated whiskies with a sherry influence. These initial observations are based on first pour. Definitely worth letting it sit and oxidize for a bit to see how the flavors develop. Cheers to another great dram!