Over the years, we have learnt to understand the peculiar smokiness of the whisky from this Speyside distillery, less tarry and maritime than that of the classic peated malts although this release has been finished for 42 months in Islay casks. This bottling perfectly showcases its style: it’s very smoky, but with the smoke well integrated into a unique freshness. The nose makes it clear that the peat is more of a vegetal kind: it’s almost like the balsamic scent of pine wood, with notes of damp earth, wet green leaves, and this time also a touch of propolis. The green and resiny notes actually are as strong as the smoky ones. At the palate, it’s drier, less fruity and more citrusy than usual, and this helps the impression of freshness immensely. It still is very juicy and fat, with a rich maltiness, but with a particular crispness of taste: sweet cereals, candied lime, pine wood, and of course the huge smokiness.