Nose: Light coal ash, the Tools aisle in Home Depot, tobacco leaves, old leaves and wet peat, smoked meats, and a hint of mint. coming back to it there's this sweet, almost-overdone caramel. The peat smoke had drastically died down, revealing some salted candied-pecans, another bit of sweetness like molasses and dates, as swell as some cinnamon brown-sugar candied bacon (Mmmmm.....). Palate: Peppery and hot at first, like peppered beef jerky. Lots of black and white pepper, sawdust, buttermilk biscuits, leather, tobacco, warm sea brine. Much more brine on the second wash, with heavily toasted barley, the crust off a loaf of wheat bread, and campfire smoke. Finish: Long and warm! There's this earthy sawdust/tobacco/leather note that lasts and lasts through occasional spikes of black pepper and Buckwheat honey (which if you ever get a chance to try, is totally worthwhile). Water: Just a few drops of water brings out an explosion of honey, caramel, and molasses on the nose, with a newly defined leather note, seaweed, and smoke from burning leaves. Much calmer on the tongue, which levels out much of the spice into something like a smokey pine resin. The finish is all ash and sawdust now. Conclusion: This one confirms my suspicion that my nose is much better than my tastebuds - I could pick apart the nose on this for days, but the palate is a bit more uniform to me. There's some great complexity in here - not just a whole bunch of peat smoke in a bottle. As far as entry level Islays go, this might be my go to. The only thing that would make it better would be a tad more sherry influence - I want some smokey, stewed dark fruits.