Smells of warm syrup over toast with bits of wood, iodine and brine. It's balanced with the sweetness just getting the edge and kind of holding it all together. The brighter nutty sherry notes are more present on the palate.  There lots of spiciness with red apples, cherries and a fudge. The light peat and briny notes come in toward the finish.   B/B+

Retaste 2018 B+
N: Coconut oil, red gummy bear, rye spcie, fizzy cola, flint and smoke.  
P: Sherry fruit sweetness and wild mouthfeel with pronounced rye spice.  Chinese salted plum (Xi Muoi/ saladito). The sherry gets a bit funky and rubbery, like gunpowder tea and matchsticks.  But its fleeting. 
F:  Fresh baked oatmeal raisin cookie sweetness. 

This is rollercoaster ride of flavors and isn’t cohesive like the Brora 25 (2008).  It shows the spectrum of flavors from sherry.  From clean sweet red fruit to bitter sulphur.  

N: Light, early-ripe fruits. Apple and cantaloupe. A little white pepper and a bit prickly for the ABV. A little slight peat that's leaning rubbery. Slightly medicinal, medium maltiness. Slightly grassy in a way that you can almost taste while nosing this. 

P: Medicinal/rubbery for a second. Pepper, medium malt, stewed vegetable thing happening (acorn squash? weird). Dry on the palate initially, robust and chewy.

F: Drying, almost piney with pepper and gentle tingle. Malt is present as is the rubbery note. Dries out and gets minty.

Strange. Good but not first call.