This is a very special dram indeed. Expectations of bold peat give way to the reality of fruit and spice, accompanied by the friendliness of smoke - not overwhelming, but present nonetheless, and supportive. On the palate, the smoke gives it a toasty flavor. Adding two drops of water (no more!) brings out more of the fruit, with similarity to a pear flambè. For a young scotch, it is punching well above its weight. Again, this scotch is a celebration, not something to be served on a Tuesday night to your neighbor Todd who came by to drop off your weedeater and asked for a drink. This is one to be kept at the back of the cabinet, lying in wait for the day you receive a little-expected but long-awaited promotion, tasted with a good friend in a well-stocked and comfortable home bar. Best served after a meal of pork tenderloin cooked at 145 degrees in a sous vide and seared in a well-seasoned cast iron skillet, with a side of broiled brussel sprouts.Be careful not to overcook the sprouts or the scotch will be ruined. I'm serious. Don't doubt me.