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: Malt and oats. Freshly struck matchsticks, cookie dough, citrus, cracked black pepper, licorice and baked biscuits. Oily old school style peat.

P: Oily and grungy initially. Viscous texture with baked bread, pepper, and vanilla oil. Dry vegetation and herbs too. Spicy peat and smoky BBQ stuff.

F: Dry. Apple, pear and charred toast

A/A-

Retaste 2016 for LAWS 10th

3rd release

This is just great whisky.  Preferred this over PE 1st and 1965 Corti Bros Clynelish

A

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!!!

[A/A-] 

p:  Citrus, cheerios, ash, hint of red hots.

A-/A