- Nose
- On the initial nose, aromas of rooty and empyreumatic peat (sleet, soot) mingle with vanilla, lemon, and medicinal notes (Velpeau sand, mustard mustard) of great purity of expression. With aeration, the aromatic palette becomes increasingly mineral (schist, spindle, basalt), saline, and at the same time creamy (barley porridge, rice cake). Essential oils (savory, rosemary, sage) and spices (star anise, clove, nutmeg) then mingle with fresh fruit (Williams pear, Golden apple).
- Palate
- Subtly licorice-flavored (stick) and oily (green olive), the attack evolves into candied (lemon, pineapple, pear) and herbaceous (green barley, cut hay, alfalfa) flavors. On the mid-palate, notes of barley sugar and anise deeply permeate the taste buds. The finish is minty, very slightly earthy, and rooty (gentian, genepi).
- Finish
- Long, dense. Rooted in a soil rich in mineral salts, the start of the finish is supported by a remarkable chocolatey and malty bitterness. On the aftertaste, the pungent flavors of a burning cigar float in an atmosphere increasingly saturated with intense smoke and notes of eucalyptus. The retro-nasal olfaction is simultaneously malty, peaty (dry peat), medicinal (balm), vanilla, and lemony. The empty glass leads us to the middle of a peat field swept by sea spray.
