- Nose
- Blackcurrant cordial, fruity liquorice, burnt raisin, rootsy-earthy notes, toasted aromatic spices, cigar leaf. Rich stewed red plums, rhubarb, smoked meat, port infused pate, red aniseed, new leather, savoury notes, polished wood, pink peppercorns. Initially fruity and milky, PX-like, dusty, deep, dark and brooding, underlying heavy sweetness, tarred wood, treacle, red fruit lemonade, strawberry and raspberry syrup, fireplace smoke, pencil shavings, crushed dry leaves.
- Palate
- Stewed berry fruits, woody-bark like notes, more rootsy-aniseed and fruity liquorice, spicy blackcurrants, smoked peppery meats, earthy and bramble like. An unusual medley of rich stewed red fruit and savoury, leathery notes with polished cherry wood, cured/smoked meats, red liquorice, crunchy cranberry and pomegranate juice. Bitter earthy peat, chili, cinnamon, tannins, sweet with sharp smoke, marinated BBQ meat, fig jam, sultanas, rum-soaked cake. Tarry wood, spicy autumn leaves, sweet and prickly (smoke), treacle and cookies, black coal, carbon powder, gun powder, PX-like, chocolate and brownies, candied cherries, licorice and smoke, green note, oak.
- Finish
- Drying, aromatic tobacco leaf, aniseed and smoked meat, stewed fruits of the forest and plenty of rich wood smoke and peppery oak. Rich smoke, aromatic wood, peppery stewed red fruits, aniseed and cured meats. Long, ash, peat, sweet, piquant cinnamon note and dates. Red fruit syrup, warming log fires, residual bitterness from burnt logs.
