This one was a special experience for me. I usually have a problem when it comes to heavily peated whisky that have those bacon / fireplace / ash aromas. But even though this one here has these features I surprisingly really liked and enjoyed it. The nose is cold ash but also more dominantly like a wooden fire. But equally present are some citrus aromas and green spices. The taste while quiet burny comes with roasted bread that is almost burned in a toaster. There also is some nutty flavors where especially pistachios are sticking out for me. It remains citrusy and stays quite long with that sourness and a long enduring peaty smoke. Having tasted this I hope that I will get more in line with heavily peated whiskies in the future. After some drams of this one I think I can reckon where peat-lovers are coming from. I definitely see what it is about now. Thanks Bunnahabhain for this eye opener. Edit: the more often I drink it, the more I enjoy it. It really is interesting, smooth, delicious, briny and isn’t at all musty or stinky. It is like a fresh roasted pan of fruits (orchard & exotic too) from a wood smoker.