Almost no smoke at first. Intensely floral, but not soapy at all. Peach nectar, pineapple, honey, and a sprinkling of nutmeg. Creamy bourbon-cask notes of vanilla buttercream and white chocolate. Honey. Nutmeg. White chocolate, vanilla, buttercream. The peat intensifies with time in the glass – cool smoke filters in, along with bracing brine. It even gets savory: fennel, sage, and pork fat – sweet Italian sausage.
With a dribble of water, the fruit is more pungent. Watermelon, honeysuckle, and wet soil.
Silky texture. Briny and cool on the arrival, with wet stones, petrichor, and coal smoke. A hint of soft fruit as the whisky develops, but it’s that creaminess that seems to be in control – white chocolate cheesecake? Fresh ginger, birch bark, then finally pleasant herbal bitterness.
Water gives things more dimension. It’s smokier – mineral, a bit ashy, even a bit industrial. A bit of a pork-fattiness again, pancetta. Brighter fruity notes of lychee and St. Germain. Almond nougat emerges after lots of rest.
Medium-long, more of the same flavour-wise but with a lingering sticky texture. Coal smoke, river rocks, key lime pie, flower petals, and pine sap. Ginger-beer effervescence.
Water intensifies that peaty and industrial side of the dram. Some sesame seeds and lemon drops now, too.