I love the creativity and expressions of terroir among various smokey American whiskeys.  Not all are a hit with me, but I'm always willing to try a new one. Few Single Malt Triple Smoke seems to only be available currently in the UK, but I was able to add a sample to a recent order from The Whisky Exchange.  The description says that the Triple Smoke is, "Made with barley smoked with cherry wood, mesquite wood and apple wood, this is a rich and oily American spirit with a distinctive smoky twang. Expect notes of apricot, apple, salty barbecue, toasted sugar and pastry, with a long savoury, smoky finish." The most noticeable element for me was the "smoky twang", which I found to be usual, but I knew I had experienced it in another whiskey.   It took me just a moment to recall where - Fifty Stone Highland-Style Single Malt Whiskey.  Fifty Stone is a distiller in Maine that smokes seaweed to dry its barley.  The result is an unusual smokey note a bit reminiscent of burnt toast.  In the Fifty Stone, it's accompanied by loads of salt and a very tasty malt base.  The combination works beautifully. But the Few tastes thinner, despite having an ABV 1.5% higher.  Ultimately, there's very little complimenting or supporting the odd smokey note.  I'd don't find a burnt toast note to be a good soloist; it needs to be a part of a strong ensemble if it has any hope of success.  I love Few's creativity here, and others may find the Triple Smoke to be more appealing.  For me, however, this is a pass.