Nose - Definitely sweeter now on lemon & lime, brine, still some meat I cannot help thinking of a tin of hot dogs in brine (great) plus very rich Christmas cake.
Palate - The peat is mixed with a waxy, oily slightly mature cheese taste and there is a little more bitterness now Still a little drying.
Finish - Long, creamy with a slight sherbet fizz on the tail.
This is quality for sure but the Douglas Laing Brorazilla is better.
This is 40 years old, tastes more like it is approaching 30 and probably the edge has been taken off the spirit in the cask for me but I am sure others think it is aged to perfection.
Cannot argue with the quality whatever your verdict.
I think I will see how it compares to the massively peaty 2004 30 year. the 2004 which is by common consent probably the peatiest of the official releases. Luckily I saved a bit from my last bottle.
I think the nose on the 2004 is just about perfect, there is more peat on the palate on the 2004 30 year but the 1972 40 year has a little more depth of profile.I think the scores I gave them both of 95 each is fair when compared together on taste, there is really nothing in it other but the fact that you can buy 7 or 8 2004 30 year for the price of a single 40 year puts it into perspective.
Reminds me of the 2004 official release a little, The peat is mixed in with so many things.
Bonfires and smoked sausages springs to mind, brine , tar, sitting on the side of a harbour smelling seaweed.
I think the peat is quite delicate on this and there is just a faint hint of lemon peel.
I could nose this for hours.
Kappow, creamy peat explosion but much more restrained than I was expecting with a slight oaky bitterness. Caramel and smoked meats.
It just slowly grows on the palate and it is thick, syrupy and oily like a cask strength Caol Ila on steroids.
The caramel/toffee note grows and it becomes a little dry but the peat compensates for this.
Long but restrained and you are left want more, much more.