- Nose
- Ethanol, strawberry molasses salad dressing, dried date and fig, banana chips, caramel and cardboard, cranberry sauce, ginger cordial, wood shavings and industrial solvent. With water, notes of chocolate-orange/raisin and dark chewy caramel emerge. Also, sawn wood, foosty sherry, white pepper, sherry vinegar, Jamon Serrano, dates, engine oil, roasted figs, fish oil capsules, leather, sandalwood, varnish, brown bread, toast with butter, creosote, salinity, sweet BBQ sauce, and cured ham meatiness (without smoke). With time and water, classic sherried notes like wine gums, strawberry jam, toffee, nougat, dark chocolate, and fruitcake appear.
- Palate
- Jammily sweet and oily, with morello cherry flavoured shisha tobacco, caramelised malt, candied nuts, treacle pudding, and fruity multicoloured peppercorns, leaving a molten smouldering chilli-ember trail. Also, fizzy cherryade, chili jam, milk chocolate covered macadamia nuts, and honey glazed BBQ pork. It presents as hot, spicy, and with a touch of bitterness, but has a creamy mouthfeel reminiscent of bran flakes and milk. With dilution, notes of gammon with cherry syrup, chilli dark chocolate wrapped in a fruit winder, shredded wheat, raisin fudge, wet fruitcake, and wood varnish.
- Finish
- Oily texture, dark chocolate molasses chips, faint sherried figs and dates, with sweetness dialled down. Dark chocolate with an edge of transient coffee bitterness, melted butter, and numbing icy-hot remnants of szechuan infused caramel mints. It is medium-long, quite drying, sweet, and warming.
