- Nose
- Warm and sweet with characteristic funk, buttermilk, flaky pastries, peach cobbler, cherry, apple, baking spices, slightly overripe pineapple, coconut, flowers, vanilla, and caramel. Subtle Sherry aromas intermingle with vibrant vanilla and delicate floral notes, a subtle citrus emerges and mingles with charred oak. Mocha, praline truffles, earthy and peppery malt, forest floor/mushrooms, savoury meat/leather notes, sultana/raisin soaked in rum, polished oak, brown bread with salted burnt butter. Fruit and cream, strawberry cheesecake, marzipan, guava, saltwater taffy.
- Palate
- Medium texture. Rich caramel, butter, pralines, heavy fragrant spice, almost rye-like. Develops into oak, earth, leather, then a distinct cola note. Lime and cherry on the back end. With water: vanilla yogurt, more coconut, bitter orange peel, espresso-roast coffee. Peppery with sweet bursts of apple, banana, hints of blueberry. Rich orange flavours combine with smooth milk chocolate. Thick and creamy with strawberry, kiwi, and some creme brulee sweetness.
- Finish
- Long, with the oak sweetening back up. Peach, coconut, vanilla, cinnamon, black tea. Tart plum skins, rich butterscotch fudge. Brown sugar notes combine with spice for an almost rum-like effect. Peppery malt, nuts on a mulchy bracken forest floor with dried fungai, spicy fruitcake, mocha, marzipan and rich, chewy and long. Fruit sweetness continues (mostly strawberry and kiwi) but then there are hints of chocolate, spice, toffee and cinnamon.
