The nose is welcomed by the fleshiness of the barbecue with a massive salty and mineral splash, which soon let the sweetest soul of the whisky emerge, with blood orange, melon, licorice, cloves. Pappery bread. Tough but elegant, a sort of 007 with Daniel Craig. On the palate it is more delicate, peppery and very marine (fish crudity), with ferrous tones of grilled meat, like lamb chops. More blood orange, pine nuts, cocoa paste, licorice. Full-bodied but not energetic, very balanced, perhaps too much. Fairly long finish, of ash, sea, spices and orange. Probably the gradation has somewhat turned off the power of Lagavulin, which thanks to the sherry and the PX is perhaps too much affable for my tastes. Don't get me wrong, it is still an excellent drink, structured and rich, but I would have liked more bite.