Nose: Peat, leather, lumber, very funky stuff. With some time in the air there are cloves and other spices.
Palate: Peat, mlat, cereal grains, smoked meat, an oily mouthfeel and maybe a bit waxy.
Finish: Sharply peaty, oily, the funkiness grows with time.
It's amazing how different this is from today's Ardbegs. It's so funk and oily and not at all sweet. The oily mouthfeel is also something missing from today's peated whiskies. It has a huge amount of character and opens up well with air. It's great stuff, though not particularly balanced.
n: BBQ meat and black peppercorn mixed with maritime sweetness, orange cinnamon spice, and controlled phenols. Oaky with a nice hint of dried red fruit and lotsa tar.
t: Liquid peppercorn steak juice. Tar, leather, and grey sea salt. Very oily and thick. Burnt cherry wood turns to seaweed and petrol. Some pepper and orange wax cleaner. Diesel vapours and tarry peat. Light sherry fruits balance the phenols to make this a very savoury and complex whisky. Extremely long, peppery finish. Delicious!!!