The first inhalations find toasty scents of roasted cereal and oak-char; after aeration a pleasant dried fruit aspect emerges. Palate entry shows a surprising smokiness and sootiness which I love; midpalate is chewy, intensely grainy, stone dry, breakfast cereal-like, and without an ounce of fat or oiliness. Ends up clean, crisp, dry and totally integrated.
As the name suggests, this whisky is smooth indeed. Honeyed, light peat, and faint clove aromas, and flavors of burnt orange peel, dark honey and a wisp of smoke on the finish. The fruity notes suggest this would play well with vermouth in a Bobby Burns or Manhattan-style cocktail.
The initial bouquet features pleasing smells of caramel corn, honey, new leather and baking spices; following aeration the bouquet turns foresty, spicy and a bit minerally. Palate entry is chalky, sooty and slightly metallic; midpalate adds tastes of barley, dried nectarine, white raisins and orange rind. Finish is sweet with touches of oil and peat.