Appearance : burnished gold with copper tinges.
Nose : rich, unctuous. The very complex first nose is peaty, chocolate, exotic (passion fruit, mango), waxy, honeyed (lime blossom, heather) and animal (smoked fish, bacon). Allowed to breathe, soot covers the aromatic palette. Citrus fruit (orange, mandarin) and ripe apricot are then gradually placed on a lunar landscape. The image is subtle. At the same time, aromas of hydrocarbon strengthen the telluric character of this Elements of Islay.
Palate : lively yet creamy. First, on the attack, the freshness of a herbaceous distillate which also stages a rather dry peat crosses the palate. The sherrys influence is highlighted by the presence of dried fruit (Corinthian raisin, date, fig). On the mid-palate, aromatic plants (chervil, bay leaf) and cut grass create a lush transition. Very quickly, however, peat, smoke, soot and ash take us to the edge of a moon crater.
Overall : long, full. Rich, with its notes of crème brûlée, the start of the finish is empyreumatic (apricot stone, thuja, diesel). Next, very naturally, red fruits (red currant, raspberry) and black fruits (blackcurrant, blueberry) spread across the palate. The end of the palate has a very delicate mouthfeel. Cocoa bean, chestnut and roasted walnut literally roll across the tongue. On the retro-nasal olfaction, lime appears alongside mint leaves, as an oily and salty (seaweed, kelp) peat takes over the very end of the palate. The empty glass is animal (andouille sausage, leather), ashy and oily (smoked fish).