What I get: peat, sea salt, honeyed malt, citrus, ash, oil, and a marginal brininess that works well into the finish to tame what I don't get: chilis and pepper. (I eat spicy food often, and I hardly ever get chili and pepper notes in the finish when drinking whisky - as I would much rather drink, than eat, a bottle). As the bottle goes further down, oxidation rounds out the flavors so that the experience is a tad like pulling lemon-honeyed essence from charcoal briquettes. And down it goes, smooth as eau de vie, as the finish still tingles in the mouth. This may be peatiest monster I've slain - but onto another peated dragon again. Notes: Batch 11.