Reporting the rich gold color appears to be insignificant given the use of caramel, always wanting to give the idea of an old and, therefore, inviting whisky. The scent is immediately coastal, strongly marine, combined with pepper, cinnamon and orange. A hint of smoke unites everything, together with a slight alcoholic tingling. In the mouth the smoke becomes more present, but always ethereal, elegant, almost more an impression of burnt peat, which is accompanied by hints of tobacco and again cinnamon and spices (pepper, even more than the nose). And the ocean becomes more present, with a sweet and salty wave full and satisfying. We are definitely not on Islay, looking for burnt turbidity here we would be very disappointing, but what is there is harmonious, structured, solid. For a basic bottling the complexity is truly remarkable. The marked spicy profile accompanies briefly after drinking, together with the marine smoke, more accentuated than on the palate.