Representing speyside lossie river Nose: mellow, sweet peat, hints of caramel, sherry, dried apricot, moss, hint of oak, vanilla cream, great nose Body: smooth, pleasant, sweet, MJ notes honeyed (?) Palate: the start at first go round was weird, like a metallic burnt nut. Prickly on the tongue. MJ notes big peat, smoke with fruit, but I taste burnt peat with sweet. Finish: just keeps going with late spice and warm and lingering, nice finish. Note: long, smoky finish. Kind of like a tamed down islay of sorts. Billed as a 19th century classic speyside malt. Definitely distinctive. Sweet, smoky but without vanilla and caramel which the nose suggests should be there. MJ notes a nose of charcoal, soot (I see that), but I think I taste it too. In total I appreciate the sweet and smoke and burnt buts it’s one I’d share if talking about historically peated speysides and comparing peat/smoky from sweet drams. Good not great. Would be more my style without the burnt and with more vanilla. A second taste I mixed with glenglassaugh revival and it was just weird. It didn’t reduce the weird revival nose but it did cut down on the curiosity metallic start. Either way that mix isn’t the answer for glenglassaugh. I think I like the curiosity’s more though head to head. Third tasting I put in roughly ten drops of water and it changed the whiskey for the better. It opened up with much more vanilla and bourbon character which I like. Sweet peat still is the overall character and that weird metallic taste is still there but tamed with water. Like the box says it’s best tasted with a splash of water and they’re not lying.