Although you can immediately smell the Campbeltown DNA, he initially appears reluctant. It takes a while to fully develop in the glass.
In addition to the typical mineral-salty note that shows itself from the start, after a while there are strawberries, lychee and black currant. Crazy mix. Next to it something that smells like fabric softener. Fresh laundry on the line? At least looks very flowery. Sea salt, damp pebbles, fermented grapes.
And there, now a subtle note of smoke emerges. So far, it was probably hiding behind a pebble.
On the tongue, with a pleasantly strong start, the smoke shows up from the start. Sweet forest berries, black currants, strawberries, cherries. Salty, mineral. Lots of dry wood. Malt, biscuit dough and tobacco leaves. Apart from that, very maritime with fresh sea air and a hint of marine diesel. Less floral than on the nose, but more fruity.
Clearly dry and smoky, medium length. The fruits linger, now appear fermented, darker, juicier.