On top of that it has got a smashing bfyb-factor .
Initially rather sweet and tangy, then something 'disturbing' in a positive way: distant peat, cow dung (not like Ledaig, but in that direction) or also rotten hay, in any case something pungent, graphite-like. I can understand that it is not for the faint-hearted due to its rough edges.
Soft and supple in the mouth, oily, salty, no, very salty, then a slight bitterness widens, it becomes mineral and astringent. I like it much better with a few drops of water.
It is heavier on the palate than a Springbank 10 or Clynelish 14, for example, but also more multi-faceted.
In my opinion, this is a down-to-earth, beautifully made no-nonsense Campbeltown whisky.
Very dry and not sweet. Reminiscent of those delicious salted Marcona almonds and sherry fino extra dry. Overall harmonious. I totally dig this oily saltiness, with just a wisp of smoke added.