I figured the name "Storm" implied extra peat and/or seaside character. But that's not the case (there's a bit of a Highland Park-style earthy, vegetal peat, but it's by no means in your face). Rather, the gimmick here is using older single malts (including some sherried ones) on a bed of the same grain whiskies used in the standard Cutty Sark. The results aren't terrible, especially for the price-tag, but it's nothing to write home about. Flavours of sherry, light smoke, light vegetal peat. Vanilla, tequila. Rubbing alcohol. Strawberries, some floral, crab-apples, pickled ginger. Popcorn butter, sea salt, earthy, ash. Soya sauce? Some of the constituent single malts (Macallan, Highland Park) are actually really recognizable in this blend. You could do worse for the $30 Cdn. I paid for this, but it's by no means a great whisky.