- Nose
- Caramel, vanilla, maple syrup, butterscotch, with notes of oak, black pepper, clove, and cinnamon. Some sources also mention dry cherry, honey, dried apricot, and tobacco.
- Palate
- Woody with a spicy bite, buttery maple syrup, and butterscotch. Oily mouthfeel with licorice, leather, tobacco, pecan, apple preserves, vanilla, and cinnamon. Seasoned oak, cinnamon, brown sugar, and a hint of burnt orange peel. Sweet and spicy rye, stone fruit, buttered toffee, and caramel.
- Finish
- Medium to long, with maple syrup and butterscotch. Earthy spicy black pepper, leather, tobacco, lingering chocolate, vanilla, and cinnamon. Warm cinnamon slurry, baking spices, rye spice, rich charred oak, and a slight molasses undertone. Aftertaste of red hots with mineral astringency.