- Nose
- Dried apricot and berry jam, almond ice cream, slightly burnt brown sugar, floral oak, a touch of peat. Malty and off-sweet, buttered fresh-baked sourdough bread, buckwheat pancakes, sour cream glazed donut, heavy vanilla, layers of toffee. Citrus pith, honeydew melon, cool flowers, lime oil, Pina colada dusted with nutmeg. Some Springbank-y earthy funk, dunnage, hay, salt, camphor, slightly industrial.
- Palate
- Orange marmalade (with the peel), a whisper of smoke, banoffee pie, chocolate-covered honeycomb, caramel digestive biscuits. Medium-thick texture. Yeasty dough and grapefruit peel. Rich dunnage warehouse, savoury malt, camphor, gentle peat smoke. Dry-ish malty floral note, spiced mead. Slightly custardy, crème brulee. Black cherries, plums, slightly burnt apple pie.
- Finish
- Smooth, aromatic peat smoke alongside salted caramel and crème pâtissière. Medium-length, musty-sweet. Vanilla, cereals, clover honey, candied nuts, crystallized ginger. Lingering camphor, old leather, mild earthy peat smoke.
