Nose: fruity, floral/perfumed, and aromatic intensity from Tobermory distillate, then a smoky BBQ red fruit complex, some notes of honey and caramel at the end
Taste: (recommend a healthy serving of water, which opens up the arrival immensely).
A very measured sequence of salty sour, then a drying tannic savory/bitter punch, followed by a more mellow and subtle sweetness with a return of briney salt at the end.
In terms of actual flavor notes- honeydew/cantelope melons, bamboo shoots, and sour/salty citrus in the arrival, immediately interrupted by an intense tannic smoked barbecue flavor, as if someone barbecued raspberries and plums and made a thick black crust or bark on a rack of ribs. Subtle notes of roasted red peppers make themselves known, then lead to notes of heavy spices and almost cola-like flavors in the latter part of the development when the sherry cask influence makes it full presence known, while blending perfectly with the islay peat, which here resembles a BBQ pit lit with a cedar plank or log.
Finish- transitions to a subtle, smokey sweetness in a background of salt and brine. very long and lingering flavors of spent pipe tobacco, and salted cola-bottle confectionaries