Strong, dark smell of leather, peat and cold ashes, which initially superimposed everything. Immediately afterwards, an aroma that reminds me of the smell when you grind bread dough between your fingers and it is increasingly sweeter. Very, very light vanilla, which, in spite of all the strong "earthy" aromas, still manages to give the nose a light but pleasant sweetness. Far removed perhaps a little iodine, but by no means so strongly perceptible, as for example in most Laphroaig.
He is young, wild and very direct. The 52.6% Vol. Let the tongue tingling, the Malt is very oily in the mouth. Sweet malt (now definitely), salty sea air and lots of peat smoke. After the first sweetness has died away, I have a taste in my mouth, as if I had first licked the bottom of a tannery, and then to drink ash in salt water. Sounds disgusting, but is really delicious. The cask strength is much more present here than in many other - and much stronger - malts that I've drunk so far, but without alcoholic miss notes. Certainly not for beginners and weak nerves, I also decide to add a few drops of water.
The water makes it pleasing and takes away a piece of its wild nature. The vanilla and sweet malt now come out much clearer, the pithy aromas recede into the background.
In the crisp and short finish, this sweetness disappears quite quickly, but the taste and smell of peat fire and tar remain hanging in the nose and on the palate.