Nose: Bacon or salted ham was apparent first on the nose. Easy to catch a slight burn on the nose due to the high proof. Tobacco coming through and light cocoa powder. The hue is caramel more than the reddish hue I tend to attach to sherry influenced whisky. Definitely what I’d describe as rich in hue and nose. Like Lagavulin 16 without that - Ooo this is obviously Lagavulin profile. I catch just a hint of a light crisp fruit but the oily smoke scent is much more pronounced. After a few more takes at it, it reminds me of spiced venison sticks. I think this would pair well with salty crackers and salami. Taste: On first sip, my taste buds need to burn and get adjusted to the heat of the proof. Not terrible oily but distinctly Islay as can be expected. Powerful, bold smoke and apparent salted meat. 3 drops of water: Sweetness is more apparent. Maybe oranges? But that’s a bit of a stretch. Not quite as hot but still quite the punch. 15ish drops: At this point it’s cloudy, but closer to the typical proof I tend to drink no doubt. Additional notes aren’t jumping out. Proof still grows through the finish. Finish: Grows in aggressiveness. It’s a bold dram. Not terribly complex. Give it a minute and some subtle sweetness peaks it’s way into the finish. Oiliness a bit more noticeable as the mouth and throat processes the resolution of the tasting.