This is my first Campbeltown , so I'm not sure if this is indicative of the region or not. The nose is sawdust, cherrywood/sherry (it used Pedro Jimenez sherry casks), and a hell of a lot of smoky booze. It may benefit to let this one air out a bit due to every digit of that 46% entering the nasal cavity. With a drop of water, a lot of rich maple emerges. The taste is a really prickly combination of orange rind, oak, finished sandalwood, and spicy white pepper. The orange zest and that sweet, syrupy maple stuff. With a droplet to open it up, more floral notes bloom. The maple amps up in the taste the more water that is added. The finish is first the cherry/sherry cask remants. That later morphs into oak and char from them barrels. There is a burn and a dry charcoal ash in the finish.