Nose is shy, reminiscent of a dry breeze across an apple and pear orchard. Go too deep and I’m reminded this is 57%, and the heat burns all the way to your ears. After 10 minutes in the glass the white fruits still show up, but there’s also the slightest undertone of an undefinable funkiness. It’s not must, and it’s not mold, but it is somewhat dank. Closest I can get is like the smell from running a chainsaw through a punky piece of wet log. Something I’ve not found in any spirit before, and certainly interesting. This has beautiful legs, but is not rich or luscious on the tongue. Palate is sharp, with stone fruit and dry grass transitioning to a sourdough mix, with that sourdough yeastiness lingering at the close. A few drops of water really brings that yeasty funkiness to the forefront, and also cuts the sharpness so the mouthfeel is improved. Definitely recommend trying neat and then immediately adding water. This is a really unique drink, unlike any Caol Ila or even any Scotch I’ve had. Bought at the Dalwhinnie distillery after a sample, and I wish I’d bought two because I’ve not found it in the US. If you see it in a bar, you should try it.