Nose: Pure butterscotch, damp remains of a washed out fire pit compassed with beach washed stones. Chilled earl grey tea with a splash of milk. Wakame!

Palate: Butterscotch! Clay or chopped liver, orange colored spray tan. Sweet. Soft earthy tones but not of mud or soil; putty or clay. A little rude, hot without water but not intolerable. Faint smoke like a waterlogged campfire on the beach.

Finish: Odd but satisfying, can't put my finger on it. An aftertaste I've never experienced. Wax, sweet, pencil, almost brine but not really salty; brackish water. Plasticky in the super long.

Conclusion: The nose is incredible, I didn't list all the notes I'm still finding. I could live in the nose. Unfortunately the palate doesn't live up to the incredible bar set by smell, ironic given the name. I think the butterscotch taste that rides the entirety of the palate saves this strange dram. The aftertaste makes up for the palate as well, though, the aftertaste is good, it's surprising so given the flavors.

https://whiskylovingpianist.wordpress.com/2020/03/30/odds-ends-march-2020/

I arrive at the SMWS Greville Street for last orders after an early finishing gig. It’s two weeks before Christmas and the energy in the room is electric, such is the positive effect of good whisky drunk in ideal settings with like-minded folk. I ask a few peeps who’ve managed to keep up with SMWS’s seasonal weekly out-turns, what they recommend. It’s this!

C: This expression could easily pass for Ledaig.
With fine form throughout, it has lots to offer and is very enjoyable. I effortlessly drink it neat. I’d be happy with a bottle for when I’m in the smoking mood.

SMWS Tasting Notes: A rich simmer of roast coffee beans, bonfire smoke, burning haystacks, flambeed steak, mint sauce, black tea, tarry hessian, bandages and sack cloth soaked in Germoline. Hints of screen wash, mutton stew, sheep wool, olive oil, pine resin, ham hock terrine and root beer. Water brings raw peat, dunnage, anchovies, black olives, wholemeal smoked pita bread and graphite oil. The palate is riddled with kippers, smoked salmon, horseradish, smoked tea, spiced peanuts and hot sauce. An oil slick on a smoked carpet. With water it's initially like sucking a copper coin, then crab sticks, fermenting hay, sourdough starter, aspirin, goat cheese rolled in ash, Lambic ale, aged medicines and spiced charcuterie. Mental and magical!