- Nose
- Aromas of malt sugar and gentle peat smoke, fresh green fruit, rose, geranium, apricot, eucalyptus, marzipan, ginger nut biscuits, honeyed melon, white wine, pear, white chocolate, dry unsweet vanilla, dry wood, lemon-lime, damp hay, musty notes, black pepper, and mild peat smoke. Sweet vanilla, creme brulee, or vanilla bean ice cream notes develop as it opens up, with a hint of lemon pepper steak.
- Palate
- Creamy with a medium-thick mouthfeel and plenty of oil. Rich wet oak, vanilla, creme brulee, sweet honey, brown sugar, lemon rind, seashells, malty biscuit notes, marzipan, and coconut. Peat influence builds to medium-strong, with hints of orange cream soda, lemon zest, and barbecue char.
- Finish
- Slightly dry and long, with cream, burnt sugar, lemon (like an overcooked lemon tart pastry), white pepper, pear, oil, and plenty of peat. Wood char and wood smoke come into play, with a very pronounced tobacco/cigar smoke building in strength. Marine character, honey, warm sand, marzipan, and fruity traces of peach and stewed pears.
