As part of last night’s Craigellechie tasting, this was in the lineup along with a 17 yr old, and an extremely rare 51 yr old (only 51 bottles—-all allocated for free tasting to 150 people randomly selected by lottery). If you like Springbank 10, you’ll like this. It’s rough. It’s rugged. Meaty, full of sulfurous notes, chewy oily texture, and herbaceous. Personally I feel it’s easy to like a smooth balanced whisky, but difficult to make and like a rough one. This is a testament to Craigellechie’s production process. Sure it’s NCF and no-coloring, but they go much further. They use traditional coal fired to distill vs the automated method (only ones to do so now). The also distill in a fashion that retains some of the sulfurous compounds, which is an act of sheer craftsmanship—-too much retention and you’ll feel as if your sucking on a matchstick. I’d be a buyer of this—-very in-Speyside like, more Cambeltown like