Single malts from Braeval, even by independent bottlers, are a bit thin on the ground. This particular ex-bourbon cask was bottled by Signatory for Binny's in Chicago at 56.9% without chill filtration or coloring.
Thanks for Florin for the sample.

Nose: a solid layer of mossy Laphroaig-y peat, beef fat, rich but not overpowering oak, milk chocolate, a hint of sour milk, Nyquil/menthol, clean green malt, vanilla, salty biscuit dough, musky lime peel, grilled pineapple, pears. After adding a few drops of water, the peat is tamed and integrated into the malt as herbal/vegetation notes with some hints of green smoke, the oak becomes sweeter and more polished, and the fat becomes charred.
Taste: clean malt sweetness up front, which is slowly countered by a rising tide of mossy peat, polished oak and tannins, lemon/lime citrus, heather-y floral notes, green fruits (and skins) and melons. After dilution, the malt becomes softer and more grainy than sweet, with a big dose of vanilla in the middle, followed by much more tame peat and less fruit, but the alcohol becomes more pronounced.
Finish: mossy peat, burning heather, wood smoke, mild oak, dry rather than sweet malt, peppery
Interestingly, though the samples were all from the same bottle, I found more peat and seem to like this whisky a lot more than either MAO or Smokypeat. I think the peat helped to give it more balance to me than they found. I'm moderately inclined to pick up a bottle as it makes me think of a lighter bourbon cask Laphroaig or Longrow. It helps that the price isn't stratospheric.
I couldn't get much beyond a hard alcohol bite and a metallic edge. Maybe all those years spent in chemistry labs gave you an extra preparation for this. I have several obscure distilleries among my favorites, but this is not one of them, based on a sample size of 1.
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