For some reason, people associate the word "meaty" with this scotch from Speyside. I'm not sure what that means, as this dram does not exhibit any of the savory notes that I find in some sherry-aged Islay single malts. This is actually a fragrant, aromatic scotch, at least to me. The aromas are enticing: pear, white peach, some salinity, and hay. Maybe some young, unripe apples too. This whisky exhibits first-rate texture on the palate, with attractive thickness and viscosity. Perhaps it's that rich, full nature that people describe as "meaty" -- if scotches were soups, this one would be a chowder. The palate features oatmeal, whole grains sprinkled with sugar, and that cornucopia of fruit. If anything, there's some sharp citric acid supplementing that complexity. The finish balances out cream, smoke like a brulee, and apple again, almost as if this was a mildly peated scotch. This scotch also features generous doses of pine and oak; this is a whisky that acts its age. There's something bitter or somewhat off-putting at the end, which is the main flaw. Nonetheless, if you can find this for under $50, it's a pretty strong value.