Show rating data charts
Distribution of ratings for this:
Nose: Burning peat, cayenne pepper, sweet and spicy chipotle peppers, salted pork skins with the fat attached, charred lemons, a raging campfire, heavily smoked fish, buttered burnt toast. Water brings out more medicinal qualities.
Taste: Very peaty, smoke, green tea, olive oil, sea water, limes coated in sea salt, charred and smoking mesquite wood chips.
Finish: The peat remains at the front with salted pretzels and charcoal.
Wow, what a great 12 year old. I absolutely adore the sweet and spicy barbecue notes. It's not barbecue sauce, but rather the wood and spices of a barbecue (chipotle peppers, and mesquite wood). That with the peat makes for a great, complex whisky.
Personally, I think this is a lot better than the 16 year old. Let the yelling and throwing of vegetables begin.