Character-wise, it seems very much like a beefed-up Caol Ila. I wonder what the ratios of each of the components were...?
What a nose, though. It was reminding me of that peated Brora I once tried.
Nose: Peppery, coastal peat smoke, with moderate amount of beef jerky seasoned with smoked paprika. It’s earthy too: peat reek, acidic soil, wet hay, spiced malt and dark chocolate. Quite a bit of that barley note, actually. Some sweeter notes of citrus (orange and lime) emerge after a few more minutes, then softer notes of cream, nutmeg, and fresh linen. Some cooked vegetables, or maybe an entire steak pie with mash. Grilled corn slathered in butter. Vaguely solventy at times.
Palate: Oily texture. Punchy, peaty, and dry. Milk chocolate and caramel up front, the lots of spicy and woody peat smoke. Dried twigs, hay, plantain chips, salt, and cayenne pepper. Slightly soapy towards the back. Apples. Cinnamon, licorice, grapefruit.
A dribble of water adds pear and coconut, and extends the palate a bit.
Finish: Medium-light. Orange, grapefruit, jalapeno, and black pepper. Toasted cream, vanilla, and nuts. Waxy. A bit of a weird note right at the end, almost aspartame.