I have found the idea of an unpeated whisky from the Islay region to be enchanting. What wonderful concoction could be created from something so probably complex and yet laid bare by the lack of peat? Quite a bit it turns out. The nose and palate both showcase notes of toasted barley, vanilla, honey, a delicate floral touch, and a certain difficult to describe element that is typical of Islay scotches (think iodine, seaweed, and the ocean). The mouthfeel itself is full and somewhat oily, with a finish that is long and with gusto (at 50% ABV it needs some water to be appreciated). This is pleasing whisky.