Glenglassaugh tasting evening, Sydney, Feb 19th. Whisky #7 Nose: Fragrant sweet smoke balanced by citrus fruitiness and floral hints, but the nose is solidly founded on the crisp, clean smoke. Over time beeswax, lemon, dried fruit, coconut, crème brûlée, pineapple and a delicate cinnamon spice all emerge. [The dry-glass aroma is honeyed smoke]. Palate: Sweet, buttery, lightly briny and smoky arrival - like kippers cured in brown sugar. A resinous note from the cask and a little raisin sweetness come out in the development, together with mild ginger spice, but hot on their heels is whole a bushel of fresh tropical and stone fruit. The texture is creamy and satisfying. Finish: Medium/long. Faintly salty smoke. This was the 7th offering on the tasting night and although the 42 year old expression before it was an impossible act to follow the peated whisky had to be the last performance of the show. It's a very approachable, sweet, floral, peaty dram. Somewhat reminiscent of Connemara Turf Mór but with greater body and complexity. The pervasive smoke that propels this is not a west coast medicinal sort of smoke - it's much softer and woodier and more like Benromach smoke. The nose is complex but restrained and takes a while to develop, but the real heart of this whisky, and what makes it work so well, is the oily and dulcet character of the nose and palate. This gives the spirit a creamy weight to offset the relatively high abv and allows the aromas and flavours to shine out. Recommended. "Good" : 84/100 (3.75 stars)