The neat nose instantly displayed a pure, thready and evocative peat smoke profile. It was chalky, ashy, briny and full of smoked mint, gorse flowers, hay and coastal freshness. Reduction brought slightly funkier tones of pickled gherkins, wet seaweed, shellfish, tar and ink. When neat, the palate was surely coastal and fresh. The Panel found sweet herbal peat smoke, smoked olive oil, charred lemons over hot coals and many detailed impressions of coastal flowers and beach pebble minerality. Some water thickened the peat smoke and made everything very easy and luxurious, as we sampled olive tapenades, yellow flowers, salted honey, aged meat and herbal touches of lemon thyme and wormwood. At eight years of age, we combined selected casks from the same distillery. We then returned the single malt into a variety of different casks to develop further. This is one of those casks.