Under the peat, the nose gives way to cinnamon and other earthy spices (turmeric is the only note I could discern, but there was more there), red pepper flakes, apricot jam, and just a hint of berries. The palate is notably sweeter than the nose, with grilled peaches, those smoky-sweet chiles pasilla, blackberries, and yes, glazed ham (my wife's astute observation). All of this is supported by a foundational mossiness. The mouthfeel is oily, but lightly so, and the finish is of medium length. A gentle dram, but incredibly complex nonetheless. Dry glass: peaches, sandalwood. Paired with Dijon crusted pork chop with apples, beer onions, and roasted red potatoes at Brocach. Thanks to the Johnsons for taking us out for our anniversary!