I noticed this in my parents favourite bar, a bar in which I tried all the whiskys, save this one, and so I thought about giving it a shot. The smell hinted soft oak, chestnut, so in I went: creamy bacon, leather arrive, drying my mouth slowly and giving way to vanilla, cream soda, Coca Cola and toffee. These sweet notes then grow toastier and more honeyed, and simpler, only to complexify yet again as French red wine notes, French white grapes and smooth rye appear. With each sip however, the flavours slowly change, wood, chestnut, oak, bourbon, sherry take over, the red wine turns into white wine notes, the peat becomes increasingly drying and bitter and the finish becomes toastier. The style is somewhere between Highland and Speyside peated whiskys, Northern Islay whisky and Southern Islay, the style often associated with Lagavulin, in other words, we have a soft, not a raw whisky, something delicate, balanced, generous, but far from overpowering in the Laphroaig, Ardbeg and Lagavulin 16 Year style. Sadly I am not keen on this whisky, I admire it, but I find it too soft, too subtle, there is no battle between peat and softness that I find so alluring in G. Rozelieures Rare, Mackmyra Svensk Rok, Suntory Hakushu, Ardbeg, the original Lagavulin and Paul John Edited, but for those searching for a kinder peated malt, I can certainly recommend this.