Serving: Neat in a Glencairn. Rested for 10 minutes. Nose: Smoke. Sea salt. Brine; freshly caught oysters. Sweet apples. Palate: Oily. Cracked black pepper. A hint of smoke, downwind from a fire. More sea salt and brine. Peat, of course; earthy. Like smelling the ocean on a windswept cliff. Sweet braeburn apples, lightly bruised. Finish: Medium length. Sea salt, more brine. Finish carries on the cracked black pepper taste, before transitioning to white pepper. Apple, and a suggestion of conifer pear. Sugar at the end. A hint of lemon?