Not a lot of wood on the nose, unsurprisingly so given the age (around 5 years). Indeed some peat aroma, along with smoked bacon, coal smoke and charcoal (from the barrels?). Ashy, dark, autumnal. A leathery note along with some nice mustiness and sweet, overripe, decomposing windfall: damsons and, perhaps, pears (no sign of the peaches I so often find in Ben Nevis). Some oils and metal polish, i.e., "workshop aromas". With time, a herbal aspect develops. (thyme, cress). Okay, okay, I have to admit, this is well-done and very complex for its age.
Starts smoky-ashy and oily on the tongue, almost like a somewhat defused Laphroaig. Then the herbal elements increase - I distinctly get sage and perhaps a hint of rosemary. Very savory, all in all. Meaty, umami flavors. Maybe I'm imagining things, but I'm almost certain I detect a generous portion of cask char in this. The last time I got this was with the Glen Scotia Victoriana, another excellent old-style NAS bottling (of which, needless to say, there aren't many). Little to no fruit on the palate, apart from some faint acidity you could dub "citrus" if you had a mind to, and some residual sweetness that you could liken to fructose if you absolutely wanted to.
Long finish, due to the smoke, but some caramel and, surprisingly: sweetness also lingers. Very pleasant.
On the whole, this is a rather dry affair, powered by peat-smoked malt and (I'll go ahead and guess:) heavily re-charred casks. I love it, but wouldn't recommend it to fans of fruity whiskies. Also, I wager, not a whisky that you'll have a lot of on any given night; this is more of the kind of hearty pick-me-up that you have one dram of after returning from a walk in rainy and/or cold weather.