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Nose: Mild peat, vinegar, black pepper, tart orange peel, cut grass, charcoal, brine, a faint whiff of wet hay. Additionally, there are sweeter notes like malted milk balls, vanilla custard, and lemon tart. The oak is nicely balanced. Taste: At first, sweet malt, toffee, almonds, crème brûlée, dark and bitter chocolate, browned butter, charred thyme leaves, lemon juice fading into lime zest, and a little peat. Finish: This is where this whisky shines and it's maritime nature develops. Very peppery and assertive, freshly cut grass, vinegar, mushrooms, oak soaked in sea water, ocean air. Gradually, peat smoke and burning leaves become more imposing. What seems like hours later, smoked paprika emerges. Upon initial sniff and taste, it was simply above average. Over time (about 45 minutes) and with a small amount of water, this whisky evolve over and over, and become more than above average. The finish is what really impresses you about this whisky. So many flavors develop assertively on a finish. It's remarkable.

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