- Nose
- A pan of melting milk chocolate buttons with caramel centres. Toasted cinnamon sticks and ground ginger mixed with sultanas and walnuts – the perfect winter cake mix. Plum, malty, honey, toffee. Rich butterscotch, black pepper, some plums and dark dried fruit. Rich sherry, caramel, chocolate, maritime notes, sea breeze, almonds, pastries, almond croissants.
- Palate
- A thick and creamy texture with tones of milk chocolate and glacé cherries. Classic bitter-orange marmalade spread on freshly-toasted granary bread. Mixed spice follows: caraway seeds, cloves and allspice. Wine, clean whisky, sweet fruits and honey. Toffee, baking spice, butterscotch, black pepper, dark dried fruit, oak, french toast. Smoked paprika and cumin spice marries with tart sweetness: apple drops and slightly burnt pear upside-down-cake. More pepperiness with crunchy ginger-nut biscuits and a drop of star anise oil. Medium-bodied, stewed fruits, cinnamon, dates, orange oil, herbal tea, leather, wispy smoke/char, sweet licorice and coffee.
- Finish
- Juicy with red berries, blackcurrant cordial, cinnamon spice and a lingering citrus note akin to candied orange peel. Malt and honey. Bitterness like grapefruit. Medium-long. Gets a bit more oaky, with black pepper, baking spice, toffee, and a bit of dark dried fruit and brine. Weathered leather, raw cacao nibs and the prickle of Pimento pepper, toned down with Danish butter cookies. Medium finish. Gets quite bitter on the finish. Woody, seaweed, sea salt, a bit meaty, ham. Lingering hints of cocoa.
