- Nose
- Starts with fruit (peaches, nectarines, loquats, honeydew, strawberry candy, orange blossoms), butter, honey, toffee, musty oak. Sweet, bright, fragrant, with mild but complex peat, earth, herbs, cured meats, chimney soot. Vanilla, sea salt, seaweed salad, dried kelp, maritime, floral, herbal. Pear, lemon, apple, fresh ginger. Creamy matcha and lavender.
- Palate
- Malt and toffee first, then tart oranges and lemons. Silky texture, soft mouth-filling oak spice. Rich and oily texture. Honey and vanilla up front, with dried apricots, ginger, nuts, powdered sugar. Savoury quickly, mouth-filling peat smoke, poblanos, soot, caramelized meat. Earth, salt, thyme, citrus pith, savoury oak, hot pepper. Tobacco, toasted peanuts, slight anise, peppermint.
- Finish
- Lingering, slightly sour, reminiscent of old armagnac. Malt, salt, lemon oils. Long. More poblano and chipotle. Grass and ash, lavender. Charred peach, lime, pear. Ginger, savoury meat. Chili-spiced dark chocolate. Fades to demerara sugar and ham. Smoky peat and earthy peat. Campfire. Lots of sea character. Brine, smoked scallops, toast.
