Beeswax, yellow fruits (dried apricot), smoke and some peat, some pepper, a distinctly maritime salt note, sherry aromas with dark fruits and some raisins sparkle in between, even some tobacco can be found

first dark sweetness with lots of caramel and toffee, then put through the peat notes, but also some smoke is there, as well as oak with cloves and leather polish

medium to long, again the successful blend of waxy salty notes, sherry and peat and smoky notes, which end in a peppery finale

Olive brine, buttered, baked and slightly burnt potatoes garnished with rosemary twigs, crème caramel, thyme honey, salty sea spray, farmy and kippery peat smoke, greasy oilskin fresh off a fishing boat, wet lambswool, and an intriguing creamy waxiness (furniture polish, crayons). Really great texture and depth!

Interesting: when I first opened this bottle (and perhaps for the longest part of its first half), my main aroma impression was sherried Lagavulin. Now that some air has gone into it, the peat intensity has reduced somewhat and I'm actually picking out the (grassy, fruity, spicy) Inchgower more clearly. Which isn't to say that the smoke has disappeared – it still walks a tightrope between farmy and coastal, and I still get the impression that this is not merely a huge vat of Caol Ila with some other malts teaspooned in (which might've been the most economical approach). You can actually catch whiffs of Talisker and at least imagine that this waxy, saline, maritime aspect derives from Clynelish and Oban. Definitely complex and well-matured: this never noses "young," and as I mentioned above, there's a good deal of sherried malt involved. If I had to guess, I'd put the medium age of the components at around 16-18 years. I love well-aged maritime malts, I'm a fan of pretty much every distillery involved here, so it should comes as no surprise that I love this nose. Over here in Germany, you can currently get a bottle for around 100 €, which, to my mind, is crazy good value.

Intense, with spicy, herbal peat, a fat sweetness, and indeed some sherry. Camphor, rosemary, raisin bread, plum pudding, berry jam, lime juice, and a touch of fresh, spicy oak. If you like the Lagavulin Distiller's Edition and can handle higher strengths, you'll love this. Thick and rich and well drinkable at bottling strength. Again: apart from the initial herbal impression, I don't get the sense that Caol Ila is doing the heavy lifting here. My feeling on the tongue is: sweetly sherried, teenaged Lagavulin, some young and brash Talisker, a bit of active, spicy American oak, and a (less discernible) blend of the other coastal distilleries to fill in the gaps. It's simpler and more spice-centered on the palate than on the nose. Apart from a slightly raisiny PX sweetness, there's not a whole lot of fruity finesse going on, so we're dropping well below the 90-point-mark here, but it's still a hugely satisfying and powerful affair with a nice balance between brash peaty power and more refined, deeper, more "textural" elements.

Before and as it goes down, it heats your gullet in a rather rustic manner (you definitely get the famous Talisker "chili catch"...).
Then it unfolds on spicy oak, sherried sweetness (perhaps with only the tiniest touch of rubber), herbal honey, deep peat notes, and a lovely lingering salinity. Very long. Retains its considerable sweetness all the way through.

If you like a more mellow finale, go for a diluted dram, which will still have a great nose but less of a bite at the death.

Yes, there I have a talisker, but also sweet smoke, vanilla, fair and light fruits. Pretty nice. Also an interesting spice palette. Much has to be insulated, but difficult to separate. Is more complex than the first
Appears. Caol ila and lagavulin merge and are difficult to separate. But you can recognize them as well as the talisker. To be honest, I don't find the rest in the smell, because the smoke is too strong .. After a while, there will definitely be citrus and pears

Ash, maritime, salty, honey, vanilla, pepper, wumms.anise, liquorice, you can find the smoky ones if you know but only guess at the clynelish and inchgower. But all in all a great part. Fruit is definitely included. Ginger and ash again

Ash and some wood, a little pepper but also caramel