46% is also a pleasant drinking strength.
Sounds exciting, especially when it is lightly roasted malt from the Austrian Highland.
But you shouldn't compare it to the Highland Scotland, because the rye quality in Scotland is very different from that in the largest coherent rye growing area in Europe with centuries of experience and tradition.
The first impression is not smoke, as one would expect, but maltiness.
Then comes a nice round sweetness that reminds me of marshmallows. Very easily around the campfire, with smoke that now comes through nicely integrated.
Light toffee notes from the slightly browning marshmallows.
Then there is a hint of saltiness and makes the whole thing very, very round.
Sweet peat, I can't describe it any other way.
Both come together on the palate and then become pleasantly salty.
Then a lot of saliva is stimulated and the mouth becomes honey-sweet, again with the very slight, pleasant smoke.
The salt / smoke bleaches on the back of the palate and settles.
A dry spice does not come unpleasantly and remains long-lasting.