A long and quiet maturation in refill oak, followed by a finish for 34 months in a first fill ex-bourbon hogshead, made this Islay malt very sophisticated and complex: one of those rare whiskies where the development of aromas takes its time to unfold. Due to the longer than usual maturation, peat smoke is slightly tamed: it’s there, but not screaming aggressively. At the nose it’s very quiet and restrained: a balsamic note of camphor, some liquorice root, a hint of oakiness. It’s rather dark and brooding, almost autumnal. At the palate, again it shows the influence of the long maturation: chewy, smooth, quite sweet, but with the peppery note of the tannins slightly perceivable. With water, and time in the glass, peat smoke surfaces: not a blast in your face, but intense, very tarry and thick.