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After reading my Tasting Notes myself, I feel like I've been drinking some kind of Indian Laphroaig and when I think about it that's actually quite good: the Paul John Peated combines peat and smoke with the area's signature peculiarities, for what the Laphroaig carries in Scottish island life, the Paul John Peated brings to Indian folklore. I am a coastal person and think this is better than sandalwood in my whisky, but if you like something, you will be very happy with this malt. For me personally: not bad, but aims very close to my taste.
The whisky rubs directly into your nose an alcohol-soaked peat bale, through which one must first crawl to discover other notes. You either do that bravely immediately or leave it for ten / fifteen minutes before you get raided for a second impression. For me then show tire abrasion, licorice, oak and an indefinable, milky sweetness, which harmonizes well with the oak.
The alcohol-soaked peat bales migrate from the nose directly to the tongue without detours and settle there first heavy, sharp and powerful. From there it gives off a distinct taste of vanilla, toffee and especially sandalwood, which in retrospect explains the sweetness in the nose, which I could not assign. Despite the alcoholic sharpness, I feel in the mouth a cool touch, reminiscent of Eucalyptusbonbons.
Very long, unexpectedly sweet and slightly milky, the whisky sticks to the palate. Even the cool touch holds up surprisingly well, while the oak disappears quickly.