Nose: A robust smoky nose that is more about charcoal or campfire embers than billowing wood-smoke. Peaty notes follow the smoky introduction, and then a gust of iodine and ozone laced sea air. Bracing and crisp. As it rests and opens some faint bacon or ham aromas are identifiable and there is citrus oil carried on that ocean breeze. Later, a gentle oiliness appears. When neat the nose is mineral and enlivening. I didn't get any fruity or floral aspect until I added water, which opens and softens the nose a good deal and allows some peaty waxiness to emerge. Palate: A bold arrival, crisp dry aromatic smoke and quite a lot of tasty sea salt - almost like bacalhau that hasn't quite been soaked out. Hot root ginger and peppery lemon, which flourishes in the development and together with the background salt creates an almost astringent spiciness around the tongue. Adding water transforms the palate by muting the salt and drawing out considerable sweetness and more peat. Little waves of smoke keep returning as it develops. Finish: Long, warm, with salt, pepper and lemon zest spiciness eventually turning to sweetness. Smoke is the last actor left on the stage - almost like the flavour of a mild cigar smoked an hour previously. (This whisky makes me remember smoking Montecristos and drinking tequila at Xpu Ha beach on a clear moonlit Christmas Eve, 20 years ago. Thank you Ledaig). A generally unknown and under-rated whisky, there are a lot of similarities between it and several of the younger Islay single malts, and there is a hint of Longrow about it as well. Its spiritual, if not geographic, home is somewhere midway between Tobermory and Campbeltown. I've come to like this whisky a lot, but I'd be very curious to taste it at cask strength. Recommended for smoky whisky fans, particularly if you like them unsherried. It's delicious neat, but it can take a little water if you like a softer experience. "Very Good" : 85/100 (4 stars)