Appearance: Brass with glints of gold plating. 
 
Nose: The peat smoke is upfront, but it is not a big slap in the face; it remains subdued in the background as you pick up the smell of fruit cake. Pear and green apple stand out more, but I find a lingering smidge of perfectly ripe yellow banana. Citrus zest and lemon grass come in waves. Just before the finish is a mix of jasmine and black tea; Earl Grey or English Breakfast. The end of the nose is vibrant with the skins of nectarine and hard white peach. 
 
Palate: The peat is robust at the beginning, and there is a quick burn, but the intensity dissipates fairly quick. The mouthfeel is creamy and soft, yet somehow feels light and clean. The highlight is the taste of butter tartlets similar to the kind my great grandmother used to make. While apple and golden raisin are present, the baking spices are minimal. The whisky is slightly tannic and herbal. There is a hint of sweetness that dances with a cigar ash and peppercorn for the finish.