French toast and tobacco smoke on the nose, brunch in a cigar lounge. Earthy Islay peat hits you, then manuka honey with pepper and lemon oil, followed by tobacco and mint leaves. Don't get me wrong, this is very sweet for what you may be expecting; a little too sweet in my opinion. With a smack, hay abruptly emerges, as the vegetal peat suddenly gets dirtier, before decomposing into ash. This is what Highland Park would probably taste like, if made on Islay (and not as good at making whisky).