The smoke is of course present, but inevitably more subtle than with younger Ardbegs. Meat with herb rub from the smoker. Seasoned Salt. Add some berry fruits. Something like raspberries and josta berries. Again and again a little citrus fruit. A little wine cellar, clay soil and rotten wood.
In the mouth it pushes well first. However, it is also sweeter than the nose. The berries are now more in the form of jam. Hearty smoke that is more intense in the mouth and dries over time. Now the oak begins to sit comfortably.
With a little water, it is much tamer and sweeter when it starts. But loses some tension.
Salt liquorice. The smoke is now rather ashy. The sweetness fades away and there is a subtle acidity. Oak wort.