Nose: Wet firewood and cured meats.

Palate: Very, very different than scotch. Caramelized bacon wrapped around mesquite wood. Sweet white pepper.

I really have no idea how this is made. It reminds me of Balcones Brimstone or an experiment a craft distiller made for me by wood smoking a mason jar used for whisky storage. It also reminds me of liquid smoke used for quickie meat flavoring. I have no idea why this is darker than its non-peated expressions as traditional peating doesn't add color. Hmmm. Anyhow, worth a try for the fun of it. Apologies for the missing umlaut.