As soon as you uncork this, you are immediately transported to a bonfire on the seaside... only the fire is out and all that’s left is the smoke clinging to your damp clothes. It really is wonderful. The nose starts off with pretty heavy peat, but that’s to be expected. Go back again though, and it presents a beautiful sweetness of ripe pears. Hang on a bit longer and a bit more body comes, giving you a salty cured ham. Initial sip on the palate is sweet, damp wood, like a pine dripping with sap. It rolls into a slight medicinal flavour, but brings that meatiness from the nose. The best way I can describe those flavours together is a piece of meat wrapped in plastic bandaids that’s marinating in a YMCA hot tub. Bet you didn’t think that would be delicious...But it is. The finish is long, bringing loads of brine, some pepper notes and constantly elevating levels of peat smoke...transporting you back to the bonfire you started with. Just a fantastic way to end the flavour ride you were just on. If you actually stuck around to read my review, you will either want try it or be scared of it.. but if you like smoky scotch I promise you will love this. Let me know what you think!