Typically of these batches, the neat nose suggested allspice, wet earth, freshly poured tarmac and roof pitch. Also charred meats, raw grubby peat smoke, toasted peppercorns and axel grease. A whole bag of smoky fun! An underrated peated single malt we agreed, one which tends to fly under the radar. With water we got confit duck, medicinal herbs, mutton stock and smoked fennel. The palate was full of sweet chilli sauce, smoked peanuts, lamp oil, game meats, tar, rosemary and eucalyptus oil. With water there emerged pine wood smoke, TCP, iodine, heather-tinged peat smoke and dark smoked German rauchbier.