What's in a name? Bunnahabhain Toiteach whisky is called whisky because it's produced in Scotland. Were it from America it would be spelled Bunnahabhain Toiteach whiskey, rather than whisky.
Nose: Lovely gentle peat, hints of spice warmth and complexity. Some fruit, smoke.
Palate: Spiced heat opens with sweet fruits, dates, sweet smoke, cracked black pepper.
Finish: Long, house style comes through amid the smoke.
But let's not compare it to Lagavulin, Laphraoig, or Caol Ila. Well, maybe Caol Ila. It is peaty, but the first notes on the nose for me were biscuity notes, followed quickly by the peat. Maybe I was expecting a smoky wake up call, and the malty sweetness caught me off guard. On the palate, I first felt like I was sampling the Bunnahabhain XII before the peat and smoke made their way into my awareness. Behind that "toiteach" is a fruity, malty sweetness. Then it warms up with a pepperiness that reminds me of the Talisker 10 and 18. The smoke, peat, and pepper lingers with the finish, easing up with a scone-like sweetness. Nice stuff!