Nose: burnt rubber - but only if you go too close to it or you do not treat it to your 10 minutes in the glass before it disappears. If he gets this time, he shows tender, ripe, delicious smoke with a hint of ham and raspberries, blackcurrants and vanilla. Complex multi-layered wood tones enrich the nose in a way that I no longer want to take my nose away, in between I find cloves, allspice and strong nutmeg and cinnamon. Acid from the wood keeps the balance with honey sweetness.
Taste: surprisingly soft, delicate, supple, palate flattering, at first it almost seems too "thin", although it is rather syrupy, sweet, fresh red fruit, spicy with each little sip, oak, sawdust, it becomes stronger and stronger Departing longer and longer after the third sip I'm sure that the 43% rich, very elegant, independent
Conclusion: I like the elegance, fruits, spices, great oak flavors all there - great malt, available, affordable - probably. not for every day - I can imagine that polarized but I think it's delicious

[December, 2013]  I found this dram in a commercial advents calendar. 

In my old rating system (ten scales that translate into WB points: 50 - 66 - 75 - 80 - 82,5 - 85 - 87,5 - 90 - 92,5 - 95) I scored it 82,5.  I took no detailed notes and never bought a commercial advents calender again.

Smoky baked red apples with autumn foliage, black tea, black bread and chocolate.

RATING: 86pts - [n22,t22,f21,b21] → |86-89: Remarkable|

Smells a bit sour, the peat is clear. No air to get lyrical about. First taste also somewhat sour, is that me? Pepper. The aftertaste is sour and woody - both in taste and in appearance. Some sweet tobacco comes through, farther. That is really nice. The bitterness in the finals destroys all pleasure. No.

Medium smoky on the nose with aromas of honey and bacon, slightly fruity in the background with hints of vanilla.

Fruity and sweet in the mouth with slightly bitter notes.

In the finish, first cold ash (association with ashtray) then dark chocolate and notes typical of sherry. As the smoke decreases, there is an association with salt.

Note 1-