The thing about Pultney malts, is that distinctive taste and smell of the sea.  Just thinking about it, makes my mouth water.  Such expert handling of peat.

All bourbon cask matured and released in the early 2000’s .

From Diving For Pearls, “The palate shows lots of salt and plenty of heat. There’s also a solid wall of tartness. Those who don’t like the salt and tart in the OBs may want to give this wide berth. There’s an occasional subtle mothball (naphthalene or menthol?) note. After some time in the glass, the whisky reveals some unsmoked tobacco and plain cookies (think stale ladyfingers). That tartness continues in the finish and is met by milk chocolate, a hint of vanilla, and dried apricots”.