A very smokey one and not so medicinal. Rather fruity and jammy behind the curtain of smoke. Multivitamin juice basically! Lots of strawberry, apple, passion fruit, orange peel, raisin, grapefruit, cranberry and lemon zest. Complex sweetness further on with milk chocolate brownie, caramel, warm apple pie, nougat, sultana, sour cream and rice pudding. Malt, pepper, vanilla, wax, tobacco, salted pistacchio and walnut add some balance to the structure. Now, the smokey elements. Bbq sauce, vinegar, smoked bacon, Chinese takeaway, brine, mushroom. Smoke encapsuled by a minty note (is cold or cool smoke a thing?), vegetal peat, soot and ash. Perhaps some aged tawny port too, or a good Oloroso, I'm not sure.Intensely concentrated aromas and yet keeping a near perfect balance. Peat will always be a prominent note, but that is tamed very well here.

A little sharpness from the ABV and it leans more to the nutty Oloroso side this time. Oily mouthfeel, more peat-focused and it leaves out some fruits. This is taking some interesting turns. Less fruit but not in terms of intensity with apple, tangerine, grapefruit, overripe banana, maraschino cherry and rose water.
Lots of milk chocolate, praline, cream, salted caramel, baklava, cookie dough and a little Dutch licorice. Further on malt, vanilla, pepper, ginger, tobacco, mint oil and pine with a big presence of walnut and pistacchio. Balsamic vinegar, pork chops and crispy bacon make this dram easy to pair with a nice bbq. Peat of course, smoke, ash, ointment, moss, shoe polish and soot. A little less balanced than the nose but that can be fixed with some drops of water. Could be the age. No further complaints actually, this is how I like my peat 'n sherry.

Dry, smokey and meaty. Bacon with salted caramel and PX sauce.

warm smoke, pine needles, burnt pine needles, resin, my mind landed right back in my youth by a campfire, coniferous wood, some earth, maybe a few nuts, fruit or sweetness I can't really find

Dried herbs, old wood, some wild berry jam, nuts, grapefruit, burnt meat, pepper, ash

It's this combination of peat and sherry which results in a rubber note, like bicycle tube and even a bit of plaster. Yet there is a lifted note of heather and honey. Further there are wood shavings, wood smoke, date and almond.

Rather rounded, medium to full-bodied, with a warming finale. Its very winey-nutty-smoky. The nutty side gets more present, with marzipan. Next there is heather honey, wood smoke, bacon, white tobacco, date and a dash of pepper.

Medium, certainly not too sweet which is good in my opninion. There is more bacon and wood smoke now (a bit like lapsang tea). Still fairly nutty with marzipan and walnut. A bit of gentian dryness, with just a bit of pepper.

Cold smoke, greasy, yellow and red fruits, a breeze of salt.
I am thinking of ripe apricots, strawberries, salt biscuits, freshly cut ginger, leather, cold smoked meat.

Intense, oily texture. Fills the whole mouth. Then fruits, a little vanilla, salt, very similar to the nose.

Long, intense. Between the fruits, the salt and the leather comes a bit of bitterness, which also fits well, reminds me of a red wine matured in a wooden barrel.
Overall, a very successful whisky, although the Port Pipe tastes even better. Looking forward to a direct comparison of the two single Casks from the same house.