Nose: burnt malt, lemon pound cake. Vanilla and apple. Caramel and burnt toffee. Heavy honey. Caster sugar and raspberry. Peat is not really present at all. Very sweet nose. Taste: sea salt and caramel with vanilla and light banana. Peat shows up immediately on the taste then transitions to a bananas foster and then ends strongly with peat and oak. Peat transforms after a while into bacon grease and burnt cheese then into burnt rubber. Leaving a few minutes after the sip really lets the peat evolve. Water brings some sweet and sharp malt notes to the front. Taste really brings out all the sherry along with some pepper but buries the malt. Finish transform into cherry chocolate covered almonds with a strong pepper finish with a heavy burnt peat taste. Letting this one sit in the bottle for a few months definitely improved it as did taking a few minutes between sips.