NOSE: Chocolate raisins. Chocolate pretzels. Chocolate dried apricots. Chocolate cherries. Caramel chocolate. Sea salt chocolate. Did I mention the chocolate? Vanilla bean, too. PALATE: Fire neat. Add spoonfuls of water until palatable. Sharp zesty fresh apricot. Oak char hits you like a fat cigar in your mouth. Spicy chili finish is fast and furious. OVERALL: If you find the Aberlour 18 too tame, go Abunadh. For most people the 18 gives you deeper flavor with less face slapping involved.